Hello you gorgeous lot ❤
Here’s something to brighten up your week for sure!
So it’s absolutely no secret that myself and Beki are totally obsessed with Samantha, not only her mind blowing recipes but she is the most positive, warm and sweetest woman I’ve ever come accross! 😀
She’s been teasing us with all her insane new recipes (which will be on her brand new website) for weeks now and I thought, enough is enough- this one is going on our blog because I can’t wait any longer 😛
I have no idea how she does it, she’s so talented and creative and blows us all away every time!
Enough of me rambling on, i’ll let the gorgeous Sam take it from here 🙂 enjoy!
(Makes 4 mini cheesecakes or one large)
For the base –
3/4 cup brazil nuts
1 cup Medjool dates
1/3 cup lucybeecoconut cacao
1 tbsp lucybeecoconut coconut oil, softened
For the filling –
For the orange:
11/2 cups cashews, soaked 4-6 hours
1/3 cup maple syrup
1/2 cup lucybeeococonut coconut oil
1/3 cup cacao butter
Juice 2 1/2 oranges
Zest 2 oranges
1 tsp vanilla extract
For the chocolate –
3 tbsp of the orange filling
1 cup cashews, soaked 4-6 hours
1/3 cup + 2 tbsp lucybeecoconut cacao
1/4 cup lucybeecoconut coconut oil
1/4 cup maple syrup
3 tbsp cacao paste
1/4 cup coconut milk
1 tsp vanilla extract
1) Make your base by blending the nuts until they break down. Add the remaining ingredients and blend until the mix clumps and sticks together. If necessary, add a splash of maple syrup or more coconut oil to bring it together. Press down into the base of a springform tin and place in the freezer to firm.
2) To make your orange filling, gently melt the coconut oil and cacao butter. Set aside to cool, then blend the other filling ingredients until completely smooth. Add in the oil and butter and blend once more, adjusting sweetness and orange flavour to taste (orange extract adds a bit of a kick if you have it). Pour into a bowl (except the 3tbsp for the chocolate filling) and set aside.
3) To make your chocolate cheesecake, gently melt your coconut oil and cacao paste. Set aside to cool as you blend all other ingredients until completely smooth, adding a splash more coconut milk if needed. Adjust sweetness to taste, then blend with the oil and paste until smooth.
4) Take out your base from the freezer – it’s time to assemble! To make the zebra swirl pattern, take a 1/4 cup of chocolate filling and pour it into the centre of your base. Don’t be tempted to spread it out – leave it! – and then pour a quarter of a cup of orange filling over the top. Again, don’t be tempted to mess with it, it will naturally spread. Repeat until you have no more filling left. Place in the freezer to set for 8 hours, or overnight, then enjoy!
How incredible do they look right?!
Both Beki and I are so thankful to Sam for sharing this on our blog!
We just know you’ll all love it as much as we do and there will be plenty more drool-worthy recipes coming soon to her website 😀
Lots of Love,
Vee & Beki
❤ ❤ ❤