Vegan Blood Orange Chocolate Cheesecake
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Ingredients
For the blood orange swirl
  • ½ cup cashews, soaked overnight and rinsed
  • ½ cup apples, peeled, seeded and diced
  • ¼ cup coconut oil
  • ¼ cup agave, maple syrup or honey
  • 2 Tablespoons blood orange juice
  • ¼ teaspoon vanilla extract
  • ½ Tablespoon nutritional yeast (optional) *
  • ½ Tablespoon soy lecithin *
  • ¼ teaspoon sea salt
  • zest of two oranges
For the chocolate cheesecake swirl:
  • ½ cup cashews, soaked overnight and rinsed
  • ½ cup apples, peeled, seeded and chopped
  • ¼ cup coconut oil, melted
  • ¼ cup agave
  • 2 Tablespoons water
  • ¼ teaspoon vanilla extract
  • ½ Tablespoon soy lecithin *
  • ¼ cup chocolate powder
  • ¼ teaspoon sea salt
For the crust
  • For the cheesecake crust:
  • 2 cups walnuts (do not soak)
  • 6 large, soft dates, pitted and chopped
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chocolate powder
Instructions
For the crust
  1. In a food processor, pulse the nuts, cinnamon and salt until the nuts are crumbly, but not a dust. Add the dates and pulse a few more times until the mixture begins to stick together. Press into the bottom of a 9” spring-form pan. Set aside.
For the cheesecake filling
  1. Puree all the ingredients of the blood orange cheesecake flavor in a blender very well until smooth. In a separate batch, puree the chocolate cheesecake ingredients until smooth.
  2. Pour them both into the prepared crust, alternating flavors so a swirled effect is achieved.
  3. Allow the cheesecake to set up overnight in your refrigerator before serving.
Recipe by Plant Craft at https://www.rachelcarr.com/blood-orange-chocolate-swirl-cheesecake/