Norbu Raw Recipes

Raw Cacao & Orange Cheesecake
Recipe by Lactard Heaven
Serves: 16
@lactardheaven
Ingredients
For the crust:
• ¾ cup raw hazelnuts
(don't require soaking)
• 1 ¼ cup soft or dried figs,
dates or prunes, chopped
• ¼ cup raw flaked coconut
• Pinch of sea salt
For the cacao ganache:
• 1 cup pitted soft dried dates, chopped
• ¼ cup raw cacao powder
• ¼ cup coconut oil
• ¾ cup water (little more if needed)
For the filling:
• 3 ½ cups raw cashews, soaked
overnight & drained
• ½ cup Norbu
• ⅔ cup coconut oil
• ½ cup fresh orange juice
• 1 tbsp orange zest
• 2 tsp vanilla extract
(or 2 vanilla beans, scraped)
Decorating (optional):
• Raw cacao shards
• Dehydrated orange
• Orange leaves
• Mint
• Edible flowers
Method
For the crust:
1 In the food processor, chop the dates,
nuts, coconut and sea salt. Process until
it holds together when you press it
between two of your fingers.
2 Press the crust evenly into the bottom
of an 8-inch springform pan (don't go
up the sides). Chill in the fridge for
30 minutes.
For the cacao ganache:
1 Place all ingredients in a high-speed
blender and allow to sit for 5 minutes
to soften the dates.
2 Blend all ingredients until very smooth.
Pour into prepared crust and refrigerate
for 1 hour.
For the filling:
1 Begin the filling by placing the coconut
oil in a small bowl and placing the bowl
in hot water so the oil liquefies.
2 Add the cashews, coconut oil, Norbu,
orange juice, orange zest and vanilla
into a high-speed blender, and blend
until completely smooth.
3 Pour the filling on top of cacao ganache
and freeze for 4 hours, or overnight.
4 To serve, let the cheesecake thaw for
about 30 minutes, decorate and cut
into small slivers.
GF
DF
EF
V
19