Chocolate Orange Cheesecake

• Crust
• 1/2 cup dates
• 1/2 cup cacao powder
• 4 tablespoons coconut oil
• 3 tablespoons maple syrup
• 1 tablespoon rice syrup
• 1 tablespoon agave nectar
• 1/2 cup ground almonds
• 1 pinch salt
• 1 dash orange oil
• Cheesecake
• 1 cup cashews - previously soaked for 2 hours
• 1/2 cup cacao powder + 1 tbsp
• 3 tablespoons coconut oil
• 1/4 cup water
• 2 1/2 oranges, juiced
• 1/8 cup maple syrup
• 1/8 cup light agave nectar
• 1/2 teaspoon dark agave nectar
• 1 dash orange oil
• 1 pinch salt

1. 1. Make the base by combining all of the base ingredients into a food processor until a sticky crumb like texture has formed. When this is done, press the mix into a small cake tin until well stuck together. Move to the fridge to cool and set.
2. 2. Combine all of the cheesecake filling ingredients into a blender, and blend until smooth. This may take some time, but keep on blending to get it as smooth as possible.
3. 3. When this is done, remove the base from the fridge, and pour the filling on top. Move the cheesecake back to the fridge and leave to set for about 2-3 hours.
4. 4. When the cheesecake has set, remove from the cake tin, and if you like decorate. I used cacao powder and orange peel. Slice and serve. This tastes best when straight out of the fridge!

crust, dates, cacao powder, coconut oil, maple syrup, rice syrup, nectar, ground almonds, salt, orange oil, cacao powder , coconut oil, water, oranges, maple syrup, nectar, nectar, orange oil, salt

Taken from food52.com/recipes/30857-chocolate-orange-cheesecake (may not work)