Who doesn’t love cheesecake? Crumbly base, with a creamy topping and fruit dripping down it? But what if your gluten, intolerant or vegan? Normally cheesecakes are out of the window – especially if your allergic to gluten, dairy and/or are following a vegan lifestyle. But fear not we will come to the rescue with the amazingly creamy Chocolate Orange Cheesecake which is completely free from cream cheese, dairy and gluten.
We wanted to make a cheesecake that was both packed with protein, so its in keeping with our SY1 Protein lifestyle, but also a clean eating cheesecake with all natural ingredients. We got so many requests after Ludlow it seemed like the right thing to do.
I started Googling recipes, but found most recipes relied on them being served from frozen, as they would soon melt into a pile of sludge if left at room temperature. But that was no good to us, as we would never be able to sell them unless it was the winter months.
Then I stumbled upon the Minimalist Baker chocolate cheesecake recipe, and it seemed that Dana had figured out what helped cheesecakes keep their shape – Chocolate!
So from her amazing recipe and a few adaptations the Chocolate Orange Cheesecake was born – We have called this Cheesecake – Papa Jaffa
Why the weird name you say? – Well its all part of our new range of more naughty desserts that will form part of the Vegan Voodoo range and we will be releasing more information on that very very soon.
Papa Jaffa – Chocolate Orange Vegan Cheesecake Recipe
- 160g of pitted dates – soaked in water unless you have bought the juicy medjool variety
- 320g of gluten free oats blended into a fine flour
- 75g of walnuts
- a pinch of sea salt or Himalayan pink salt
- 2-3 teaspoons of cacao powder
- 1 scoop of myprotein brown rice protein
Blend all of the base ingredients in a food processor, putting the dates in last. The mixture should form a dough like ball, if it doesn’t add a little water. Then press into a 24cm round pan or use silicon cupcake moulds to make mini cheesecakes.Pop it in the freezer to set solid.
NB. The protein can be omitted or any other protein used.
The “Cheesecake” topping
- 225g of cashew nuts
- 1 tin of coconut milk left in the fridge (Aldi and Lidl to sell the best stuff as it hardens at the top the best)
- 2 large oranges (zest and juice)
- 100g of coconut oil (melted)
- 80g of maple syrup
- 200g of dairy free chocolate
Soak the cashew nuts in boiling water for around 2 hours then drain and leave to sit for a further 30 minutes. You can also leave in cold water but soak overnight then drain them.
Put the can of coconut milk into the fridge and leave to set overnight or for at least a couple of hours until the white milk is at the top and the watery gunk at the bottom can be discarded.
Blend up the cashew nuts until they wont blend any longer, scrape down the sides. Add the orange juice and orange zest into the food processor and pulse a few times. Open the tin of coconut milk and scrape the white topping into the food processor and leave it to blend with the cashew/orange mixture until relatively smooth.
Melt the dairy free chocolate and coconut oil over a Bain Marie or in the microwave, and then add into the mixture and give it as good blend up. You will notice that the mixture should be quite thick now so give it a taste and if you’re happy with it grab the base from the freezer and pour the mixture over the top.
You can grate some orange zest into it now and pop it in the fridge or freezer to set.
Its up to you how you decorate it but we used the leftover melted chocolate and just dribbled it over the cheesecake to make it look pretty 🙂
And that’s it! We sell these Chocolate Orange cheesecakes whole and are available to order directly for £30 with delivery in Shrewsbury. We sell them by the slice at our events so please pop along and grab one – oh and they go fasssst so be quick or pre-order.
Please contact us if you want one made for your birthday, wedding or just a party.