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Vegan Chocolate Orange Cheesecake

Servings 12

Ingredients

For the base

  • 300 g Bourbon chocolate biscuits or Oreos if not available
  • 90 g Dairy free butter

For the filling

  • 500 g Cashews soaked in water for 2 hours
  • 200 g Maple Syrup
  • 235 ml Coconut milk
  • 40 g Cocoa Powder
  • 100 ml Orange juice (1 orange)
  • 1/4 tsp Salt
  • 2 tsp Orange extract
  • 140 g Coconut oil melted

For the chocolate orange segments (makes 12)

  • 150 g Dark chocolate melted
  • 1 1/2 tsp Orange extract
  • 1 tsp Golden syrup

For decoration

  • 1 Orange zest only
  • 40 g Dark chocolate melted

Instructions

  1. Start with the biscuit base. Whiz up the biscuits into crumbs, add melted dairy free butter to the crumbs and mix together

  2. Press the mixture into the bottom of a 23cm springform tin using the back of a spoon. Put it in the fridge to set

  3. To make the filling, mix together the cashews, orange juice, orange extract, cocoa powder, maple syrup and coconut milk

  4. Use a food processor to make the ingredients into a super smooth mixture

  5. Add the melted coconut oil in stages, mixing it well between each addition

  6. Pour the filling into the tin and smooth it on top. Put it in the freezer to set overnight or for at least 4 hours

  7. Make the chocolate orange segments by stirring the orange extract and golden syrup into the melted dark chocolate and pouring it into the mould. Set in the fridge, then pop out and store until ready to decorate

  8. Once the cheesecake is set, decorate it with some melted dark chocolate drizzled on top, the chocolate orange segments and some orange zest

  9. To serve, let it come to fridge temperature so it is easier to slice, it's also nicer to eat at fridge temperature. It must be stored in the fridge to keep it set. Portions can be frozen and eaten within a month