This is another one to add to the list of the many delicious ways we can use Seville Oranges, other than marmalade!
These are ‘cheesecakes’ made using cashews, with base of dates and oats, and topped with candied orange peel and a drizzle of dark chocolate. This is a delightful treat for a hot day 🙂
Ingredients
Base
- 1 Cup of Pitted Dates
- 1 Cup of Oats
- 1/4 Cup of Coconut Oil
- Pinch of Salt
- Zest of one Orange
‘Cheesecake’ Center’
- 1 1/2 Cups of Cashews (Soaked overnight, or in boiling water for 1 hour)
- Juice of 2 large oranges or 3 smaller ones
- 1/2 Cup of Milk Kefir (or any other yogurt of your choice)
- 1/2 Cup of Honey
- 1/4 Cup of Melted Coconut Oil (or any other neutral tasting oil)
- pinch of salt
Topping
- Anything of your choice really! I like the combination of Dark chocolate melted and drizzled, more zest from the orange, and fresh spearmint to top 🙂
Method
- Soak your cashews
- Put all the base ingredients in a processor and blend until fully combined. The mixture should be sticky, and form a dough when pressed together. If not, add 1 Tbsp of water at a time until it binds. If it’s too wet, add more oats.
- Coat a muffin tray in coconut oil not to stick. Press the base evenly into each mold. Store in the freezer while you prepare the ‘cheesecake’.
- Strain the cashews from the liquid, and add all ‘cheesecake’ center ingredients to a processor. Blend until fully combined and no lumps remain.
- Pour evenly onto each of the previously made bases, and freeze for a minimum of 4 hours.
- Add whichever toppings you like, and enjoy! Keep these stored in the freezer, and just pop one out as you feel you would like one 🙂 No need for ‘defrosting’ as these will remain soft.