Raw goji, orange and coconut slice

This is definitely a little more 'gourmet' looking with the beautiful layers, but trust me when I say it's still super EASY to make! I don't even clean my food processor between the base and filling ;-) 

As most of my recipes, it’s also grain-free, gluten-free , egg-free and dairy-free so most people are able to tolerate this. For a nut-free version simply use your favour seeds such as pepitas and sunflower seeds.  Adding the orange really adds something special I think too, though it's delicious without it too if you're not a jaffa fan! So enjoy, and have some fun creating these beautiful and tasty layers :-)

 Raw cashew blueberry cheesecake

Ingredients

Base

  • 1 cup raw almonds (or your choice of nuts/seeds)
  • 1 cup dried dates
  • ¼ cup cacao powder
  • 2 tablespoons coconut oil (melted)

Goji and coconut filling

  • 1 cup goji berries
  • ¾ cup desiccated coconut
  • 1 tablespoon chia seeds
  • ½ cup raw pistachio nuts (optional)
  • 2 tablespoons coconut oil (melted)
  • ¼ cup coconut cream

Raw chocolate topping

  • ¼ cup coconut oil (melted)
  • ¼ cup pure maple syrup or raw honey (or less depending on your desired level of sweetness)
  • ¼ cup cacao powder
  • 2 tablespoons desiccated coconut
  • 8 drops Young Living Orange Essential Oil or zest of 1/2 orange

Directions

  1. For the base, pulse the nuts and cacao in a food processor until it’s a fine crumb, and then add in dates and coconut oil until well combined. 
  2. Put mixture into a small square slice tin lined with baking paper and press it down to form the base, and place in freezer to set.
  3. For the filling, pulse the goji berries, coconut, chia seeds and pistachios in the food processor until finely chopped.  Then add in the coconut oil and cream and pulse until combined. 
  4. Pour the mixture on top of the base and return it to the freezer to set.
  5. For the raw chocolate topping, add the coconut oil, maple syrup/honey, cacao, coconut and essential oil to a small mixing bowl and stir until combined and resembles chocolate sauce. 
  6. Ensure that the filling has set in the freezer and then spread this chocolate topping on top. 
  7. Put back into the freezer for an hour and then remove it from the tin, slice it up and store in an airtight container in the fridge.