Mostly Raw Vegan Orange Cream Cakes with Essential Oils
 
 
Hazel & Cacao:
Ingredients
  • BASE:
  • 1 cup pre-made orange flavoured granola*
  • ¼ cup pitted dates
  • 1 TBSP coconut oil
  • ¼ cup shredded coconut
  • FILLING:
  • 2 cups raw cashews ( soaked for 3-4 hours or overnight)
  • 4 TBSP maple syrup
  • 2 tsp vanilla extract
  • 1 cup melted cacao butter
  • 4 - 5 drops orange essential oil
  • 2 TBSP almond milk
Method
  1. For the base: process ingredients in food processor until sticky and crumbly. If too wet, add more shredded coconut.
  2. Press into the base of lightly greased muffin tin or mini cheesecake tins
  3. For the filling: melt down your cacao butter over low heat and set aside
  4. Place the cashews, maple syrup, vanilla, essential oils and almond milk in a high speed blender and blend until as smooth as possible
  5. Slowly add in your melted cacao butter and blend again until smooth and creamy
  6. Pour the filling over the based and smooth out the top with a spoon. I like to tap or shake the tin gently to get a perfectly smooth surface.
  7. Set in the freezer for 2- 4 hours or overnight.
  8. Top with chopped pecans or toppings of choice
  9. Allow to thaw slightly before serving.
  10. *any oat based granola will work, to add orange flavour simply add some grated orange peel and bake for 20 mins. See description above for more instructions
Recipe by Talida Voinea at https://talidavoinea.au/mostly-raw-vegan-orange-cream-cakes-with-essential-oils/