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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.

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

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

9

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

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

To Make the Crust:
  1. Line a 9x9 cake tin with parchment paper.
  2. Add all the dry ingredients into a food processor and blend them into a crumbly texture.
  3. 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.
  4. Push the dough with your hands into the lined tin and set it aside.

To Make the Cheesecake:

  1. 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.
  2. Blend until super creamy and pour half the cashew mixture over the slice base.
  3. Add the turmeric and blend again. Pour in the rest of the mixture and swirl together.
  4. Transfer into a freezer for at least 3 hours before cutting into 9 large slices.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rosie Newton and Dillon Sivyour

See My Recipes

Rosie Newton and Dillon Sivyour are the heart and soul of The Hungry Herbivores, where they share their creations via their catering, bakery, and cake deliveries, supper clubs, and of course, their recipes that ought to be enjoyed by vegans and non-vegans alike. Exploring food is exciting, and they want to encourage and inspire you to eat and play with the amazing flavors and textures that the vast world of plants provides – no matter your budget or food preference.

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