Raw Vegan Holiday Recipes: Mandarin Orange Cheesecake
by Heather Pace
Here is a raw dessert you can make for the holidays. You will get a contrast between the rich chocolate you will find at this time of the year, and the light fruit in this dessert. You will think the following treat was born in heaven…
Mandarin Orange Cheesecake on a Pecan Ginger Crust with a Cranberry Pomegranate Compote, and Candied Pecans
You will love the flavor and texture combination of this cheesecake. A creamy smooth citrus cheesecake on a dense gingery crust, paired with tart cranberry and sweet pomegranate, and rounded out with the crunchy pecans. It’s really light and refreshing.
Ingredients for the Pecan Ginger Crust
- 1 1/4 cup pecans
- 1/3 cup pitted, packed dates – finely chopped
- 1 tablespoon minced ginger (grated finely on a microplane)
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Ingredients for the Mandarin Filling
- 2 1/2 cups mandarin segments
- 1 1/2 cups cashew
- 1/4 cup + 1 tablespoon maple syrup
- 6 drops stevia
- 2 tablespoons lemon juice
- 1 teaspoon packed orange zest
- 1 teaspoon vanilla extract
- 4-6 drops orange essential oil, or to taste
- 1/8 teaspoon himalayan salt
- 1/2 cup melted coconut oil
- 2 tablespoons melted cacao butter
For the Pecan Ginger crust: Grind all ingredients together in a food processor to create a dough. Press the dough into the bottom of an 8″ or 12″ spring form pan.
For the mandarin filling: Blend all but the oil and butter until completely smooth and creamy. Add the oil/butter and blend briefly to incorporate. Pour the filling over the crust. Chill in the fridge for 8-12 hours.
Cranberry Pomegranate Compote
- 1 1/2 cups fresh cranberries
- 1/2 cup mandarin orange juice (or juice of regular oranges)
- 2 tablespoons pomegranate powder
- 5 drops stevia
- 1 1/2 tablespoons maple syrup
- 2 teaspoons lemon juice
- 1-2 drops orange essential oil
- 1 1/2 tablespoons chia seed
- 2 tablespoons goji berries
Blend all but the chia and gojis, in a food processor or blender, leaving a little texture, if desired. Pulse in the chia seed just to mix it in, but avoid breaking it down. Transfer the mixture to a bowl and fold in the goji berries. Chill in the fridge for a few hours. The chia will soak up some of the liquid, causing the compote to thicken. Spoon over the cheesecake when you are ready to serve it.
Maple Cinnamon Pecans
- 5 cups soaked, dehydrated pecans
- 1/2 cup maple syrup
- 6 drops stevia
- 2 teaspoons ground cinnamon
- 1 teaspoon mesquite
- 1 teaspoon pure vanilla extract
- 2 pinches salt
Toss all ingredients together. It works well to mix them with your hands! Spread on teflex sheets and dehydrate at 115F for 8-10 hours or until dry. Periodically move them around on the sheets to allow for proper drying.
About Heather Pace of Sweetly Raw
Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods.
Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of 6 raw dessert e-books, owns a small catering company, teaches raw food classes, and works as a certified yoga instructor.
Find her books and recipes at SweetlyRaw.com.
About Joanna Steven
To learn more about Joanna, access our free online community of thousands of raw food enthusiasts doing their best to raise healthy families and help their kids enjoy a diet rich in fresh fruits and vegetables. You can also interact with Joanna at the Raw Mom Facebook Page!
Tags: raw food winter, raw vegan cheesecake recipe, raw vegan Christmas, raw vegan desserts, raw vegan holiday recipes, raw vegan Thanksgiving
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