Jaffa Mini Cheesecakes

Calling all choc-orange lovers! Chocolate orange seems to be one of those combinations people either love or hate. But we don’t quite understand what’s not to love!

As a child, I was never a fan of the chocolate orange flavour combination. I was quite stubborn with my flavours and believed that chocolate should always be left on its own. I was fussy when I was presented with desserts that contained other flavours that would accompany chocolate, such as mint or even strawberries. Chocolate was my favourite as a child and I believed that if a flavour was perfect on its own, it should remain that way.

However, as my palate became more sophisticated over the years, I began to appreciate complex flavours. It did take me some time however, to love the chocolate orange combination.

These heavenly Jaffa mini cheesecakes consist of two layers free from gluten, dairy and refined sugar yumminess! The base is a choc orange crust made with almond meal, raw cacao, and buckwheat groats for that extra crunch. The cheesecake layer is a creamy smooth orange and chocolate cream, topped with roasted pistachios, cacao nibs and chocolate-covered orange slices.

I was inspired to make these cuties after I had my first bite of Tom and Luke Chocolate Orange Snack Balls, which you can purchase from your local supermarket. They were so delicious! I did not think I was going to enjoy them as much as I did as I originally was not a fan of the chocolate orange flavour combo. However, to my surprise, I really loved it!

The trick it to make the dessert sweet enough and the orange flavour subtle so that it does not overpower the chocolate or create a sour after taste. So, I recommend using orange essential oils as some oranges that you buy from the supermarket, depending on the season, can taste rather sour. However, if you do not want to pay extra to buy orange essential oils, you can use the zest and juice from an orange – I have done so in this recipe to cater for most people who would rather just buy oranges.

There’s no denying that this cheesecake recipe is high in calories and fats, but the good fats! However, the difference is that this is the first cheesecake recipe I have made without using cashews. Instead, I have used aquafaba and Loving Earth Chocolate mixed with coconut cream and nectar. These plant-based ingredients are easily digestible so they will not cause havoc on your gut. The dessert is airy and light on the stomach, so it will not weigh you down. It will lift your spirit!

So, if you have a sweet tooth or a whole mouth of sweet teeth like me, and you are eager to keep your dietary lifestyle as clean and healthy as possible, then this raw vegan dessert is for you. Enjoy!

Jaffa Mini Cheesecakes

GF DF V

Serves 8 - 10

INGREDIENTS

Base

- 1 cup almond meal

- 1/4 cup cacao powder

- 1/4 cup desiccated coconut

- 1/4 cup buckwheat groats

- 8 pitted dates

- 2 tbsp coconut oil (melted)

Filling

- 1 cup aquafaba

- 3/4 cup vegan chocolate (melted)

- 1/2 cup coconut cream

- 2 tbsp coconut nectar

METHOD

Steam or boil the dates until they become soft. Remove the skin of the dates and roughly chop them. Mix all of the ingredients together until smooth and sticky. Grease the insides of cupcake moulds. Add even portions to the base of each cupcake mould.

To make the filling, melted the chocolate in a saucepan over medium heat, and then add the coconut cream and coconut nectar. Mix the ingredients together until completely combined, and then leave it aside to cool. Place the aquafaba in a bowl. Use an electric mixer to beat the aquafaba until it becomes white and foamy (it should look like raw meringue – when you beat egg whites and caster sugar together). Add the aquafaba to the melted chocolate mixture and gently fold them together until smooth. Pour the filling into each cupcake mould. Place the mini cheesecakes in the fridge for 4 hours to set.