Orange Goji Berry Coconut Cheesecake
Difficulty 5 minutes Serves 1, 6inch cake
This cheesecake by Heather Pace of Sweetly Raw is perfect for an Easter treat, or simply a celebration of spring. Orange + goji berry + coconut = the best combination ever! And if you haven't yet experienced it, now is the time.
Ingredients Crust 1/3 cup shredded coconut 1/4 cup walnuts 1/4 cup almond pulp* 2 medjool dates, chopped *Leftover from making almond milk Filling 1/2 cup fresh orange juice 3/4 cup cashews 1/3 cup young coconut meat 2 tablespoons coconut nectar 1/2 teaspoon orange zest 4 drops stevia 1/4 teaspoon vanilla extract 1/4 cup melted coconut oil 1 tablespoon melted cacao butter 1/2 tablespoon melted coconut butter --------- 3- 4 tablespoons goji berries Garnish Coconut flakes, goji berries, orange slices
Grind the coconut and walnuts to crumbs in a food processor. Add the dates and almond pulp. Process until the dates are broken down and the mixture moistens. Press into the bottom of a 6" spring form pan. Set aside.
Blend the orange juice, cashews, coconut meat, and nectar in a high speed blender until smooth. Add the zest, stevia, vanilla, coconut oil, cacao butter, and coconut butter. Blend again until smooth. Add the goji berries and blend briefly, keeping texture and bits of colour. Pour the mixture over the crust. Tap the pan on the counter to even the filling and release air bubbles. PLace in the freezer for 4-5 hours and then in the fridge for 12 hours. Use a knife to release the ring. Garnish and slice.