For The Crust:

       • 1 Cup Medjool Dates

       • ⅓ Cup Cacao Powder

       • ½ tsp Sea Salt

       • ½ tsp Vanilla Bean Powder

       • ½ Cup Coconut Flakes

       • 1 tsp Orange Zest

For The Filling:

       • 1 Cup Raw Cashews

       • ⅓ Cup Fresh Squeezed Orange Juice

       • 1 TBSP Orange Zest

       • ½ Cup Coconut Cream

       • ½ Cup Coconut Butter

       • ⅓ Cup Pure Maple Syrup

       • 8 Medjool Dates

       • 1 Bottle Of Sol-ti SUPERBOOST SuperShot

       • ¼ Cup Cacao Powder

       • ½ tsp Vanilla Bean Powder

       • Fresh Fruit to decorate

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!