This delectable cheesecake actually contains no cheese, or dairy for that matter. Maybe I should have just called it a pie, but given that it has a rich creamy texture and a biscuit base, I’m sticking with it.
The secret ingredient here is silken tofu, which is extremely high in protein. Mix that with some raw cacao for anti-oxidants, orange for Vitamin C, pecans for healthy fats and flax for fibre, and you basically have to eat it for its health-giving properties. It’s like medicine. Well… that was my excuse when I tucked into two slices of the stuff. Must learn to exercise more self-control, but when it comes to healthy chocolate, I’m weak!
For the crust
5 pitted mejool dates
1 cup pecans
½ cup almonds
2 tablespoons flax
1 teaspoon cinnamon (optional)
1 tablespoon water (as required)
For the filling
- 1 x 300g packet silken tofu
- 1 teaspoon natural vanilla extract
- ½ teaspoon natural orange extract
- 2 tablespoons ground orange peel (or additional orange extract, to taste)
- 5 heaped tablespoons raw cacao
- ½ cup soaked cashews
- 1 tablespoon stevia (I use Natvia) or maple syrup
- Fresh orange segments
- Orange zest
- In a food processor, pulse dry crust ingredients to a crumb.
- Add a little of the water until the mixture holds together when squeezed between two fingers.
- Add crumb to a 9 inch pie dish and flatten.
- Meanwhile, make the filling by blending cashews until smooth, then adding remaining ingredients and blending well.
- Pour on top of crust and refrigerate for two hours, or overnight (if you can stand the suspense!).
- Top with fresh orange segments and zest, then slice and serve.
Hard tofu will not work in the recipe – please don’t use it as a substitute!
If you don’t have raw cacao, try blending with fresh seasonal berries for a delicious summer fruit cheesecake!