• 1 C GF Oats
• 15 Pitted Dates (soaked 5 mins and drained)
• 1/2 C Raw Almonds
• 2 Tbsp Cocao Powder
• 2 Tbsp Melted Coconut Oil
• 1/2 tsp Vanilla
• 1/2 tsp Pink Himalayan Sea Salt


• 2 C Raw Cashews (soak overnight)
• 1 Navel Orange (zest and Juice)
• 2 Lemons (juice)
• 1/8 tsp Orange Blossom Water (optional)
• 1/4 tsp Vanilla
• 1/2 C Maple Syrup
• 1/2 tsp Turmeric Powder
• 1/8 tsp Red Beet Root Powder
• 1 tsp Pink Himalayan Sea Salt
• 3/4 C Cocoa Powder


•Blend crust ingredients in food processor until it starts to come together. Press into bottom of springform pan and place in freezer.

•Add all filling ingredients EXCEPT COCAO to blender. (Since this is blended, I used my peeler to peel the zest off the orange, making sure I didn't get too much white. Way faster and you don't loose any little bits!) Blend until smooth. Remove 1/3 of filling, set aside. Add cocoa to blender and blend until colour is even. Pour over crust and smooth. Add remaining 1/3 C filling by spoonfuls in a swirl on top and swirl back and forth with a skewer or toothpick to make design. Pick up pan 1-2" off counter and gently drop on counter repeatedly to set. Freeze overnight.

Raw vegan orange chocolate cheesecake