Raw Chocolate Orange Cheesecake




  • 1.5 cups almonds

  • 0.5 cups gf oats

  • 1.5 cups medjool dates

  • 3-4tbs melted coconut oil

  • 1 tsp reishi mushroom powder


  • 300 grams raw cashews(soaked for 4 hours or over overnight)

  • 1 lemon juiced

  • Pinch sea salt

  • 1 whole orange, quartered and pips removed

  • 1 tsp white miso

  • 1/2-3/4 cup maple syrup(depending on your taste)

  • 5 drops orange essential oils

  • 200ml almond milk(or other non dairy milk)

  • 150ml melted coconut oil 

  • 30ml cacao butter, melted

  • 3 tbs cacao powder


  • Pine pollen

  • Cacao nibs

  • Desiccated coconut

  • Mixed nuts

  • Edible flowers 

  • Dried orange segments


  • Add the almonds and oats to your blender and ground until a coarse flour is achieved.

  • Mix in the mushroom powder, if using.

  • Add the dates and pulse until mixed and a smooth dough forms whilst the motor is running on your blender, add the coconut oil until its all incorporated.

  • Line the tin with baking parchment and empty base mixture into tin.
    press and pack down mixture firmly, then place in the fridge until you prepare the filling.


  • Blend together all filling ingredients,  except the coconut oil and butter in a high speed blender, until smooth 

  • Add the oil and butter slowly whilst the blender is still running.

  • Add filling mixture to base in tin

  • Add toppings of your choice and get creative decorating 

  • freeze for 3 hours or refrigerate overnight 

  • If freezing,  remove from  freezer 2 hrs before needed and defrost at room temperature.

Nafia Harding