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Orange, Fig and Baobab Cheesecake [Vegan, Raw]

LIKE OGP ON FACEBOOK :
Baobab is one of my favorite super foods- it had a wonderful zinging flavor, almost like sherbet! Not only does it taste great, it is high in vitamin C, antioxidants and offers immune support, aids digestion and offers a good hit of natural energy! This is a delicious, creamy dessert that is made entirely of natural whole foods so you can enjoy every mouthful! Allow some time to allow it to set fully, it will keep a couple of days in the fridge. This recipe makes one small cake but simply double for a larger size.

Orange, Fig and Baobab Cheesecake [Vegan, Raw]

Ingredients

Base:

  • ½ cup dates
  • ½ cup coconut
  • ½ cup flaked almonds
  • pinch of salt
  • ½ teaspoon of coconut oil

 Filling:

  • 1 ½ cups of cashews soaked for 4 hours
  • 1 ripe banana
  • ¼ teaspoon of orange zest
  • 3 dried figs soaked in warm water to soften
  • 1 teaspoon of baobab
  • 3 tablespoons of almond milk
  • 2 tablespoons of coconut oil

 

Preparation

Base:

  1. Process all ingredients until the mixture breaks down and comes together.
  2. Press the base into the bottom of your spring form cake tin and set aside while you make the filling.

 Filling:

  1. Blend all ingredients except for the coconut oil until smooth and creamy- you will need a high speed blender for this to get it really creamy. You can add a touch more almond milk if needed.
  2. Add the coconut oil and blend until combined.
  3. Pour the mixture out over the base and allow to set in the fridge for 4-5 hours.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CashewFigOrange

 

AUTHOR & RECIPE DETAILS


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Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. She is the author of Bella and Bhakti which offers information about plant-based living, vibrant nourishing recipes as well as inspiration to encourage others to share their own passions and dreams.  You can also contact Kelly for catering and healthy lunch deliveries through her Sunshine Coast-based business Nourish Noosa.


 

 



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