Lettuce Be Healthy - Mama Dukes Farm: Orange Chocolate Cheesecake

Recently I canned some yummy tangerine lemon jelly and my friend Angie S. was talking about how great it would be on a piece of cheesecake. CHEESECAKE - that 's all you have to say and you've got my attention!

Can't even begin to tell you how long it has been since I've had a piece and believe me I can make a mean one!

So, how to make a healthy version was our delima. To much sugar in most recipes.

So ANGIE - this one is for you - hope you like it.

This Cheesecake is not only delicious - it looks great! Easy - to - make!!! Combine the tang of orange and the richness of chocolate and I am so there! I found this AMAZING recipe once again in my new favorite cookbook: RAWMAZING Desserts by Susan Powers. (you can purchase this book at through the LettuceBeHealthy Store link in the upper right column under SHOP).

Now lets get this thing made!

Orange Chocolate Cheesecake

Crust:

1 cup of Almonds
1/4 cup Cacao Powder
3 Pitted Dates

Combine all ingredients in food processor.

Mixture should hole together when pressed. If it doesn't add a tablespoon of water at a time until desired texture is achieved (One should do it). Set aside 1/4 cup of the mixture for topping later. Press remaining mixture in bottom of a 6 inch spring-form pan and place it in the refrigerator.

Filling:

3 oranges
2 1/2 cups Cashews (soaked for at least 3 hours)
2/3 cup Agave Nectar
3/4 cup Coconut butter, softened
1/2 teaspoon Sweet Orange Essential Oil (food grade and it's optional)

Make sure you have soaked the cashews before going any further (at least three hours). Grate zest from all oranges, carefully avoiding the pith (inner white lining, which is bitter).

Squeeze the juice out of all the oranges. You should have about 2/3 of a cup. Place drained cashews, agave, coconut butter, zest, essential oil, and orange juice in food processor and process until very smooth.