How long does raw orange and ginger slice [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can raw orange and ginger slice [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make raw orange and ginger slice [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes raw orange and ginger slice [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does raw orange and ginger slice [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Orange and Ginger Slice
[Vegan, Gluten-Free]

RS By: Rosie Newton and Dillon Sivyour

Author Bio

Rosie Newton and Dillon Sivyour are the heart and soul of The Hungry Herbivores, where... Read More

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Raw Orange and Ginger Slice [Vegan, Gluten-Free]

Dairy Free

This deliciously creamy dessert is perfect for cake-lovers around the world. The simple date crust is tasty and quick to make while the cream orange topping has a silky-smooth mouth feel. This cake is the perfect way to finish a meal or can be enjoyed as a sweet snack anytime.

Ingredients You Need for Raw Orange and Ginger Slice [Vegan, Gluten-Free]

For the Crust:

2 1/4 cups gluten-free oats
1 1/4 cups desiccated coconut
1/4 cup almonds
1/8 hazelnuts
1 1/2 teaspoons ginger
1 cup dried dates
3/4 cup dates, soaked overnight
1/8 cup water (optional)

For the Top Layer:

1 1/2 cup cashews, soaked overnight
1/4 cup melted coconut oil
1/4 cup brown rice syrup
1/4 cup canned coconut milk
1/8 cup water
1 orange, juiced and zested
1 1/2 teaspoons ginger
1/2 teaspoon turmeric

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How to Prepare Raw Orange and Ginger Slice [Vegan, Gluten-Free]

To Make the Crust:

Line a 9x9 cake tin with parchment paper.
Add all the dry ingredients into a food processor and blend them into a crumbly texture.
Add the dates, and blend the mixture again. If your dough is not holding together well, add 1/8 cup of water for a stickier texture.
Push the dough with your hands into the lined tin and set it aside.

To Make the Cheesecake:

Add all of the remaining ingredients, other than the turmeric, into the food processor. Ensure that none of the ingredients are cold or the coconut oil may solidify again.
Blend until super creamy and pour half the cashew mixture over the slice base.
Add the turmeric and blend again. Pour in the rest of the mixture and swirl together.
Transfer into a freezer for at least 3 hours before cutting into 9 large slices.