Wild Orange, Cacao & Fig Cheesecake
by Aleksandra Karpathakis INGREDIENTS:- dōTERRA Wild Orange essential oil
- dōTERRA Cinnamon essential oil
- 1.5 cups Raw cashews (soaked for minimum 3 hours)
- 1 cup or 125g Raw, Whole Hazelnuts
- 1 cup Almond Meal
- 10 Fresh Figs
- 10 Dried Figs
- cup Pitted Dates
- 1 cup Desiccated Coconut (split between in 1/2 cups)
- 2 Tbsp. Agave Nectar
- 400ml Coconut Milk (1 tin)
- 2 Tbsp. Raw Cacao Powder
- 2 Tbsp. Nature’s way – Super Acai + Berries (Used for colour, may substitute / omit)
- Coconut Oil – To line Cake Tin
- Round regular sized cake tin
- Food processor
- Soak raw cashew nuts in water (cover) overnight or for a minimum of 3 hours.
- Grease and line your cake tin with baking paper.
- 1 Tbsp. Raw Cacao Powder
- ½ cup pitted Dates
- 10 Dried Figs
- 1 Cup or 125g Raw, whole Hazelnuts
- 2 Tbsp. Desiccated Coconut
- 2 Tbsp. Agave Nectar
- 1 Tbsp. Water
- Blend for 30 seconds to 1 minute, until the hazelnuts are broken into little pieces.
- Now press the mixture into the bottom of the pan, into an even layer.
- Place cake tin into freezer while you complete the cake mixture.
- Blend 5 figs in the food processor until it has the consistency of jam (3 – 4 minutes). Put aside to be used in the cake mixture.
- Thinly slice 4 – 5 figs in a circular shape, beginning from the tip. Place them around the edge of your cake tin immediately before placing the cake mixture in.
- Add the pre-soaked raw cashews into the blender and process for 2 – 3 minutes, until creamed.
- Now, while the processor is still running, slowly add (alternating) the 1 1/2 coconut milk and the almond meal. Process until you have a creamy texture. Scrape down the sides occasionally.
- Now add the ½ cup desiccated coconut and pulse until combine.
- Follow with the blended figs and 5-10 drops of wild orange essential oil and cinnamon essential oil.
- Place the sliced figs into the cake tin, lining the edges.
- Place half of the cake mixture into the tin and spread evenly.
- Add the acai berry powder (if desired) to the remainder of the mixture, mix through and then add the remainder of the cake mix to the cake tin, spreading evenly.
- With the remainder of the coconut milk add 1 Tbsp. of raw cacao powder and 2 Tbsp. of agave nectar. Mix thoroughly and then pour evenly over the top of the cake.
- Sprinkle desiccated coconut over the cake now and again before serving.
- Put cake into freezer for 4 – 5 hours (until set), let thaw for 15 minutes before serving. Use within 3 months