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Chocolate Orange Cheesecake

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

To garnish

  • Fresh orange segments
  • Orange zest


  1. In a food processor, pulse dry crust ingredients to a crumb.
  2. Add a little of the water until the mixture holds together when squeezed between two fingers.
  3. Add crumb to a 9 inch pie dish and flatten.
  4. Meanwhile, make the filling by blending cashews until smooth, then adding remaining ingredients and blending well.
  5. Pour on top of crust and refrigerate for two hours, or overnight (if you can stand the suspense!).
  6. 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!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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