I have a little voice inside me, maybe you do too most days, that tells me if I put fruit with my chocolate, it’s much better for my body?
These beautiful Clementine Oranges screamed out at my imagination to be paired up with a luscious dark chocolate….the cheesecake is just an excuse to hold the two together in a dessert. After all, I can’t just plop a bunch of oranges down next to a chocolate bar and say – Enjoy Mom and Dad!
I made up this cheesecake as an Anniversary present for Mom & Dad, their 60th. Neither of them are Vegan, or dairy free for that matter so I really had to step up the flavors so no one would care if it was healthy or not once they took a bite.
Clementine Oranges are really lovely. Sweet, juicy and 99% seed free! So they are just perfect for juicing. The skins are relatively thin but still easy to peel. If you’ve never had them and don’t like cheesecake, give them a try just for their burst of orange and sweet. Dark Chocolate speaks for itself. No tricky adjectives needed….
No Bake Cocoa – Clementine Cheesecake
Makes 1 8 inch Cheesecake in a springform pan
- 1 1/2 Cups Oat Flour (grind some oats into a fine grain)
- 4 oz. Vegan Butter
- 4 – 5 soft cookies crumbled
- 1 1/2 Cups Raw Cashews (soaked, rinsed and drained)
- 16 oz. Non dairy Cream Cheese, room temperature
- 1/2 Cup Fresh squeezed Clementine Orange juice (save the pulp as well separately)
- 1 dropper full of liquid Stevia – I used an Orange flavored Stevia from NuNaturals
- 3/4 Cups Sugar
- pinch of salt
- 1 tsp. Cinnamon
- 1/2 tsp. ground Ginger
- 2 Flax eggs (2 Tbs. ground Flax Seed mixed with 6 Tbs. water)
- 1 Cup of Clementine pulp from the juice squeezed + segments of oranges roughly chopped
Combine the first 3 ingredients until moist and press into the bottom and sides of a medium sized springform pan for the crust. Place the pan in the freezer while you mix up the cake batter.
In a food processor, combine the rest of the ingredients except for the pulp/segments and blend until smooth. I blended mine for over 2 minutes. You’ll want to make sure that your soaked cashews are creamy and smooth so blend well. Transfer the batter to a medium size bowl and stir in the pulp and orange segments. Pour the batter into the chilled crust, smooth the top and place it back in the freezer. Chill the cheesecake for at least 5 hours to set the cake. The cake will keep in the freezer until 30 minutes before serving. It has a consistency similar to an ice cream bar like a fudge sicle. Top the cake with dark chocolate shavings. Store frozen and covered.
My parents were married in Mesa Arizona in June of ’53. Mom says it was 110 degrees with no air conditioning. This picture was the only one I could find close to that time with both of them in it…obviously it’s after the wedding. It’s in April of ’54 with my older Sister about to be born the next month. If people could have one percent of the discipline and fortitude of that generation now days we wouldn’t be in the mess we’re in with the economy, morality, etc, etc.
Anyway, they are in North Carolina this week to celebrate and wont see my silly cake for at least a week. I hope they like it. I hope they’re having a wonderful time together remembering back 60 years and how much they’ve been through, and seen together. Remembering how much they’ve learned about each other and how long it’s been since they thought of themselves as individuals. It was different back then. Couples got married so they could be together and have kids….not to have a higher income and the best gadgets available in their homes like today. We can only dream in today’s culture of that kind of certitude and integrity. It’s long gone.
Happy Anniversary Mom and Dad ♥
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