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Method:


  1. Rehydrate and soften your raisins in a cup of hot water.
  2. In a food processor blitz the walnuts for 20 seconds.
  3. Drain the raisins.
  4. Add the raisins to the walnuts and blend for 1 minute.
  5. Scrape down the sides of the processor, add the almond flour, coconut oil, cinnamon, cloves and ginger.
  6. Blitz altogether until you have a thick but mostly blended mixture.
  7. Line a muffin tray with paper cups.
  8. Put a dollop of the raisin mixture into each cup and press down to make the base.
  9. Pop the tray into the freezer while you make the topping.
  10. In your food processor blitz the cashews for 1 minute.
  11. Add the orange zest, orange juice, turmeric and maple syrup and blend until smooth.
  12. Add the coconut oil and blend for 1 minute.
  13. Retrieve the muffin pan from the freezer.
  14. Spoon the orange mixture over the raisin base.
  15. Freeze once more for at least an hour.
  16. Take the tray out of the freezer and leave it for 15 minutes.
  17. Take the cups out of the pan.
  18. I like to remove the paper cups at this point.
  19. Store them in an airtight container either in your freezer, remembering to take them out at least 45 minutes before consuming or in your fridge for up to 3 days where after a couple of hours they will be ready to nom.


You will need:


For the base:


1 cup raisins

1 cup of walnuts

1 cup of boiled hot water

¼ cup of almond flour

½ tablespoon of coconut oil

1 teaspoon of cinnamon

½ teaspoon of ground ginger

¼ teaspoon of ground cloves

For the top:

1 cup of unsalted cashew nuts soaked in water for at least 2 hours

¼ cup of maple syrup

The zest of 2 oranges

The squeezed juice of 2 oranges

3 tablespoons of coconut oil

½ teaspoon of turmeric

Orange Vegan Cheesecake


Makes 6


Whilst scrolling through various foodie pages on Instagram, the vegan cheesecakes always look so beautifully delicious. But even though their outstanding good looks appealed to me, I always dismissed them...I mean, how delicious could they actually be?


As I am seemingly living in a vegan free zone (restaurant wise) I decided to give making my own a go. I was not disappointed, in fact I can safely say they are now my favourite style of cake and if only you could still eat eggs and cheese whilst being vegan I would have happily converted ;)



Orange Vegan Cheesecake