Vegan Blood Orange Chocolate Cheesecake

• Vegan
• Gluten free

• Produce

  • 1 cup Apple
  • 2 tbsp Blood orange, juice
  • 6 Dates, large soft pitted and chopped
  • 2 Oranges, zest of
  • 1 tbsp Soy lecithin

• Condiments

  • 1/2 cup Agave

• Baking & Spices

  • 3/4 cup Chocolate, powder
  • 1 tsp Cinnamon
  • 1/2 tbsp Nutritional yeast
  • 1 tsp Salt
  • 1/2 tsp Sea salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashew
  • 2 cups Walnuts

• Liquids

  • 2 tbsp Water

Found on rachelcarr.com

Description

Ingredients

• ½ cup cashews, soaked overnight and rinsed
• ½ cup apples, peeled, seeded and diced
• ¼ cup coconut oil
• ¼ cup agave, maple syrup or honey
• 2 Tablespoons blood orange juice
• ¼ teaspoon vanilla extract
• ½ Tablespoon nutritional yeast (optional) *
• ½ Tablespoon soy lecithin *
• ¼ teaspoon sea salt
• zest of two oranges
• ½ cup cashews, soaked overnight and rinsed
• ½ cup apples, peeled, seeded and chopped
• ¼ cup coconut oil, melted
• ¼ cup agave
• 2 Tablespoons water
• ¼ teaspoon vanilla extract
• ½ Tablespoon soy lecithin *
• ¼ cup chocolate powder
• ¼ teaspoon sea salt
• For the cheesecake crust:
• 2 cups walnuts (do not soak)
• 6 large, soft dates, pitted and chopped
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ cup chocolate powder

Directions

• In a food processor, pulse the nuts, cinnamon and salt until the nuts are crumbly, but not a dust. Add the dates and pulse a few more times until the mixture begins to stick together. Press into the bottom of a 9” spring-form pan. Set aside.
• Puree all the ingredients of the blood orange cheesecake flavor in a blender very well until smooth. In a separate batch, puree the chocolate cheesecake ingredients until smooth.
• Pour them both into the prepared crust, alternating flavors so a swirled effect is achieved.
• Allow the cheesecake to set up overnight in your refrigerator before serving.