Ingredients
Equipment
Method
For the base
- Assemble all ingredients for the base
- Add the pitted dates, cashews, orange zest, spirulina and coconut oil into a blender. Blend everything for about 30 seconds until everything comes together.
- Transfer this base into a bowl. (You can refrigerate for 1 hour to firm up, it makes it easier to roll out for the base)
- Roll the base mix in between 2 pieces of parchment with a rolling pin into a nice round shape large enough to line your cheesecake tin.
For the cheesecake mix
- Assemble all ingredients. Make sure everything is nice and chilled.
- Add the soaked cashews, milk, sweetener, cacao, cinnamon, orange zest, cinnamon, salt and ground chia seeds to blender.
- Blitz until super smooth. Move the mix around well with the attachment or scrape down the sides regularly with a spatula.
- Add the room temperature coconut in slowly while the blender is running, until it's all incorporated and luxuriously smooth.
- I like to spatula all the mix into a bowl and check the seasoning and consistency before pouring onto the frozen base.
- Add a little lime or sweetener if you think it needs it at this stage. Give a whisk before pouring onto the base.
- Pour the cheesecake mix onto the frozen base, flatten it down by tapping on a work surface.
- The mix is now ready to add to the freezer to set. Good job. Time to clean the dishes!
To garnish the cheesecake
- This is where you can get creative. Use some seasonal fruits, chopped nut and a sprinkle of seeds.
