Makes 18-inch cake
1 cup dates, pitted
1 cup pecans, toasted lightly Pinch sea salt
1 cup orange marmalade
2 to 4 tablespoons filtered water
2 cups cashews, soaked and drained
1/2 cup filtered water
1/2 cup maple syrup
1/2 cup coconut oil
1 lemon, juiced
1 tablespoon vanilla extract
1 tablespoon orange extract
Pulse the dates, pecans and salt in a food processor until slightly sticky, but mixture should still retain some texture. Press into bottom of an 8-inch springform pan and place in freezer until ready to fill.
In a small saucepan, add the marmalade and water and warm, using an immersion blender to smooth. Pass through strainer.
3- In a high-speed blender, process the cashews, water, maple syrup, coconut oil, lemon juice and extracts unti mixture is very smooth.
Pour cheesecake batter into chilled springform p and add random spoonfuls of marmalade mixture surface. Use a skewer to drag mixture through batter t create a marbled effect. Place in freezer to firm up for
1 to 2 hours. Keep frozen and use a warmed knife to slice just before serving.
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