Chocolate and orange is one of those sweet combinations that I can’t get enough of. This cake is so rich and creamy, it is hard to believe it has no dairy, eggs or anything artificial. I like to sprinkle some grated orange zest over it just before serving. Not only does it add a beautiful colour, but the orange zest is what holds that fresh scent from the orange oil.
Ingredients 13
Base
240 g raw almonds
10 medjool dates, pitted
Chocolate Orange Filling
280 g cashew nuts, soaked for 8 hours, drained and rinsed
125 ml almond milk
125 ml maple syrup
125 ml coconut oil, melted
70 g cacao powder
1 tsp vanilla powder
7 drops orange essential oil, organic, food-grade
1 pinch quality mineral salt
Topping
1 tbsp orange zest, finely grated
1 tbsp cacao nibs
2 tbsp orange tea, (optional)
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Line an 18 cm (7 in) round springform cake tin with baking paper.
For the base, blend the on high speed in a food processor. Keeping the motor running, add the , one at a time. Continue to process until sticky.
Press the base mixture into the bottom of the cake tin, cover and place in the freezer while you make the filling.
For the chocolate orange filling, combine all the ingredients; , , , melted , , , , and in a blender or food processor. Pulse to combine, then blend on high speed until smooth and creamy. Pour over the cake base and smooth with a spatula.
Sprinkle with grated , and or dried edible flowers, if desired. Return to the freezer for 4 hours to set. Place in the refrigerator for 4 hours to thaw before serving.
