1. Prepare the crust:
• In a food processor, combine the dates, cacao powder, sea salt, vanilla bean powder, coconut flakes, and orange zest.
• Pulse until the mixture forms a sticky, crumbly texture.
• Press the mixture evenly into the bottom of a springform pan or pie dish to form the crust. Place in the freezer to set.
2. Blend the filling:
• In a high-speed blender or food processor, combine the soaked cashews, orange juice, orange zest, coconut cream, coconut butter, maple syrup, dates, SUPERBOOST SuperShot, cacao powder, and vanilla bean powder.
• Blend until smooth and creamy, scraping down the sides as needed.
3. Assemble the cheesecake:
• Pour the filling over the crust, smoothing it into an even layer.
• Place the cheesecake in the freezer for 3–4 hours, or until fully set.
4. Decorate and serve:
• Remove the cheesecake from the freezer and let it sit at room temperature for 10–15 minutes before slicing.
• Decorate with fresh fruit, orange slices, or a sprinkle of cacao nibs.
5. Enjoy:
• Slice and serve this rich, zesty dessert! Store leftovers in the freezer for up to a week.
Enjoy!