Norbu Raw Recipes

RAW JAFFA Cheesecake
Recipe by Shelley’s Good Eats
Serves: 8-10
@shelleysgoodeats
Ingredients
For the base:
• 1 ½ cups almonds
• 3 tbsp rice malt syrup
• 1 tsp vanilla
• ½ cup shredded coconut
• 1-2 tbsp water
For the orange swirl:
• 1 ½ cups raw cashews, soaked overnight
• ⅓ cup Norbu
• ½ cup freshly squeezed orange juice
• zest of 3 oranges
• ⅓ cup melted coconut oil
• ½ tsp tumeric (optional, but adds
to the gorgeous orange colour)
For the chocolate swirl:
• 1 ½ cup raw cashews, soaked overnight
• ⅓ cup Norbu
• ½ cup water
• ⅓ cup melted coconut oil
• ⅓ cup cacao powder
• 1 tsp vanilla extract
For the chocolate sauce:
• 60g cacao butter
• ½ cup cacao powder
• ¼ cup agave syrup
Method
For the base:
1 In a food processor (or high speed blender)
process the almonds until roughly chopped.
Add in remaining ingredients for the base,
except water and process until well combined.
2 Add water ½ tbsp at a time until it forms a
ball. Press the mixture into a lined/greased
springform tin to form a thin base. Place in
the fridge while you prepare the filling.
For the orange swirl:
1 Place the cashews into the food processor
and process for 30 seconds.
2 Add in remaining ingredients and process
until smooth, about 5-10 minutes. Set aside.
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For the chocolate swirl:
1 For the chocolate swirl, place the cashews into
the food processor and process for 30 seconds.
2 Then add the remaining ingredients and process
until smooth, about 5-10 minutes.
Cake assembly:
1 Take the base out of the fridge then spoon the
chocolate mixture onto random parts of the base.
2 Spoon the orange mixture into the gaps. With a
butter knife, swirl the mixtures together, being
sure not to over mix them.
3 Cover the tin and place it in the freezer for
4 hours or until set. Remove from the freezer,
decorate and enjoy!
Cake decorating (optional):
1 For the chocolate sauce, melt cacao butter then
mix through the cacao powder and agave syrup.
2 Add orange segments. Drizzle chocolate sauce.
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