Sol-ti Chocolate Orange Cheesecake

   Ingredients

For The Crust:

       â€¢ 1 Cup Medjool Dates

       â€¢ â…“ Cup Cacao Powder

       â€¢ ½ tsp Sea Salt

       â€¢ ½ tsp Vanilla Bean Powder

       â€¢ ½ Cup Coconut Flakes

       â€¢ 1 tsp Orange Zest


For The Filling:

       â€¢ 1 Cup Raw Cashews

       â€¢ â…“ Cup Fresh Squeezed Orange Juice

       â€¢ 1 TBSP Orange Zest

       â€¢ ½ Cup Coconut Cream

       â€¢ ½ Cup Coconut Butter

       â€¢ â…“ Cup Pure Maple Syrup

       â€¢ 8 Medjool Dates

       â€¢ 1 Bottle Of Sol-ti SUPERBOOST SuperShot

       â€¢ ¼ Cup Cacao Powder

       â€¢ ½ tsp Vanilla Bean Powder

       â€¢ Fresh Fruit to decorate

  Instructions

1. Prepare the crust:

       â€¢ In a food processor, combine the dates, cacao powder, sea salt, vanilla bean powder, coconut flakes, and orange zest.

       â€¢ Pulse until the mixture forms a sticky, crumbly texture.

       â€¢ 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:

       â€¢ 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.

       â€¢ Blend until smooth and creamy, scraping down the sides as needed.


3. Assemble the cheesecake:

       â€¢ Pour the filling over the crust, smoothing it into an even layer.

       â€¢ Place the cheesecake in the freezer for 3–4 hours, or until fully set.


4. Decorate and serve:

       â€¢ Remove the cheesecake from the freezer and let it sit at room temperature for 10–15 minutes before slicing.

       â€¢ Decorate with fresh fruit, orange slices, or a sprinkle of cacao nibs.


5. Enjoy:

       â€¢ Slice and serve this rich, zesty dessert! Store leftovers in the freezer for up to a week.


Enjoy!

   Ingredients

For The Crust:

       â€¢ 1 Cup Medjool Dates

       â€¢ â…“ Cup Cacao Powder

       â€¢ ½ tsp Sea Salt

       â€¢ ½ tsp Vanilla Bean Powder

       â€¢ ½ Cup Coconut Flakes

       â€¢ 1 tsp Orange Zest


For The Filling:

       â€¢ 1 Cup Raw Cashews

       â€¢ â…“ Cup Fresh Squeezed Orange Juice

       â€¢ 1 TBSP Orange Zest

       â€¢ ½ Cup Coconut Cream

       â€¢ ½ Cup Coconut Butter

       â€¢ â…“ Cup Pure Maple Syrup

       â€¢ 8 Medjool Dates

       â€¢ 1 Bottle Of Sol-ti SUPERBOOST SuperShot

       â€¢ ¼ Cup Cacao Powder

       â€¢ ½ tsp Vanilla Bean Powder

       â€¢ Fresh Fruit to decorate

   Instructions

1. Prepare the crust:
       â€¢ In a food processor, combine the dates, cacao powder, sea salt, vanilla bean powder, coconut flakes, and orange zest.
       â€¢ Pulse until the mixture forms a sticky, crumbly texture.
       â€¢ 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:
       â€¢ 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.
       â€¢ Blend until smooth and creamy, scraping down the sides as needed.

3. Assemble the cheesecake:
       â€¢ Pour the filling over the crust, smoothing it into an even layer.
       â€¢ Place the cheesecake in the freezer for 3–4 hours, or until fully set.

4. Decorate and serve:
       â€¢ Remove the cheesecake from the freezer and let it sit at room temperature for 10–15 minutes before slicing.
       â€¢ Decorate with fresh fruit, orange slices, or a sprinkle of cacao nibs.

5. Enjoy:
       â€¢ Slice and serve this rich, zesty dessert! Store leftovers in the freezer for up to a week.

Enjoy!