Raw orange cheesecake

Serves 4 - 6

Crust Ingredients:

• 1/2 cup almonds
• 1/2 cup pecans
• 6 pitted Medjool dates, soaked until soft
• 1/4 cup cacao
• 1/4 cup agave nectar

How to make crust:

• In a food processor, grind the almonds and pecans into a flour.
• Add the dates and process until well combined.
• Add the cacao powder and agave nectar and process until the mixture starts to stick together.
• Divide the mixture into two parts.

Filling Ingredients:

• zest of 4 Oranges
• 2 cups cashews - soaked for 2 to 4 hours and drained
• 1 1/4 cups melted coconut oil
• 1 cup freshly squeezed orange juice
• 2/3 cup raw Agave Nectar

How to make it:

• Combine all ingredients in a high - speed blender or food processor and blend until completely smooth.

How to make the cake:

• Transfer half of the crust to a 7 - inch pie plate lined with parchament paper. Make sure you press the mixture firmly.
• Pour half of the cashew filling over the crust, spreading it evenly with a spatula.
• Sprinkle rest of the crust over the cashew cream.
• Very carefully pour in the remaining filling mixture.
• Top with the zest oranges.
• Chill the cake in the refrigerator for 6 to 8 hour or overnight, until the filling has set.
• Serve cold.