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Raw Cheesecake: Jaffa

This raw cheesecake is vegan, gluten free and refine sugar-free. It also goes perfectly with a refreshingly clean cold brew coffee.



  • 2 cups Almonds
  • 1/4 cup Raw Cacao Powder
  • 1/3 cup Maple Syrup
  • 2 tablespoons melted Coconut Oil


  • 2 cups cashews (soaked in water for 4 hours rinsed and drained)
  • 3/4 cup maple syrup
  • 1/2 cup raw cacao
  • 1 tablespoons vanilla
  • 1/4 teaspoon salt
  • 1 cup freshly squeezed orange juice (about 5-7 large oranges)
  • Zest 1 orange
  • 1/2 cup coconut water (optional)
  • 210 grams cacao butter melted


  • Line a square tin bottom and sides with baking paper making sure the paper comes up over the sides for easier removal.
  • Alternatively, use a square spring form tin.


  • Process the almonds together into a fine crumb.
  • Add in the cacao powder, maple and coconut oil and process until the mixture sticks together when pressed between fingers.
  • Press firmly into the bottom of the tin.
  • Set aside while you make the filling.


  • Melt the cacao butter in a saucepan over a low heat. Watch carefully as it happens quickly.
  • Turn of the heat and set aside.
  • Blend all other ingredients together until smooth (use the coconut water if the mixture isn’t blending well).
  • Stir in the melted cacao butter until fully incorporated.
  • Give it another quick blend to make sure.
  • Pour in the tin.
  • Tap down and smooth with a plate knife to get rid of as many bubbles as possible.
  • Refrigerate for 24 hours.


  • Carefully remove from the tin and slice into desired pieces.
  • If the mixture is difficult to remove sit in the freezer for about 20 minutes.
  • Serve with dry orange pieces dipped in dark chocolate.
  • Keep Refrigerated at all times.
  • Freeze leftovers.


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