Raw Orange Chocolate “Cheatcake”

It’s been one of those totally manic weekends. I hosted a Paleo dinner party on Friday night, went to a Hen do on Saturday and finally spent Sunday with my wonderful Grandpa celebrating at his 90th birthday party. I am well and truly pooped and it’s only Monday morning! However, I thought I would share with you the pudding I made for our Friday evening dinner party.

You have probably grasped by now that I am a huge chocoholic. Before I turned to the Paleo lifestyle I could literally inhale a chocolate bar (ok, a whole Terry’s Chocolate Orange) without even noticing that I had done so. It was not good for me or my health and definitely did not work with the fact I’m also a Type One diabetic. Since going gluten-free, grain-free and dairy-free I have managed to suppress all my cravings so that chocolate is no longer an obsession / daily necessity but an enjoyable treat. I always use 100% cacao in anything I make which is chocolate in its rawest form. I can then control how much I sweeten it myself using raw honey or medjool dates as you don’t need a lot of it to get a huge ‘chocolatey’ endorphin hit.

That being said, I decided to treat my dinner party guests to a delicious raw chocolate orange “cheatcake”. It has the indulgent texture of a cheesecake, with a strong chocolate orange taste that would satisfy even the biggest chocolate lover. It went down incredibly well with my guests and was whipped up the night before (with a little bit of soaking cashew nuts pre-prep) and then decorated on the day. No need for an oven- this is a dish is gluten-free, grain-free, egg free and dairy-free and can sit in the fridge for days if not weeks afterwards to be enjoyed whenever you’re having a sweet craving with very little to feel guilty about.

Raw Orange Chocolate "Cheatcake"
 
Author:
Recipe type: Dessert, Pudding
Serves: 8-10
Prep time:
Cook time:
Total time:
 
Ingredients
  • FOR THE BASE:
  • ½ cup almonds
  • 1 cup brazil nuts
  • 4 medjool dates, soaked (in water 30 minutes + before making)
  • 2 tbsps raw cacao
  • FOR THE FILLING
  • ½ cup orange zest
  • 2 cups orange juice (3 large oranges, squeezed)
  • 1 and ½ cup coconut oil, melted
  • ¼ cup coconut cream, softened
  • 1 cup cashew nuts, soaked (4hrs +)
  • ½ cup raw honey - substitute for Maple syrup if Vegan
  • ½tsp vanilla bean (optional)
Instructions
  1. FOR THE BASE:
  2. In to a food processor blitz all the ingredients until well combined and sticking together
  3. Firmly press down about ¾ of the mixture in to a greased cake tin
  4. Set aside the remaining ¼ for later
  5. Place base in the freezer for about 30 minutes whilst you get on with the filling
  6. FOR THE FILLING:
  7. Manually grate the orange zest and set aside
  8. In to your food processor (or blender) combine the soaked cashew nuts, coconut oil, coconut cream, orange juice, vanilla, raw honey and blend until smooth (2 -3 minutes)
  9. Add the orange zest and pulse until fully combined
  10. Remove the base from the freezer and pour half the mixture over it (if you don't want the chocolate ripple effect pour the whole mixture on top)
  11. OPTIONAL: Sprinkle the remaining base that you set aside over the mixture (to create a rippled effect)
  12. Pour the rest of the mixture on top carefully and spread evenly
  13. Place in the fridge for one hr and then remove and refrigerate overnight
  14. Take out 10 minutes before serving and top with some cacao nibs / 100% chocolate shavings / pistachios / orange zest / pomegranates/ dried fruit/nuts etc
Notes
Preparation time: You need to soak the cashew nuts for at least 4 hrs + prior to making this. You will also need to soak the dates for 30 minuts at least

I made mine in a 7" round cake tin

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, Egg-Free, Paleo

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