White Chocolate Cranberry Cheesecake (vegan & grain-free)
Author: 
Serves: 8 or 16 bars
 
Ingredients
  • Crust layer:
  • 150g mix of almonds & walnuts (1½ cup)
  • 120g mix of dates, figs & raisins (1 cup)
  • ¼ orange, zest
  • 1½tsp ground ginger
  • 1tsp cinnamon
  • pinch ground cloves
  • pinch sea salt
  • 1tsp maple syrup
  • Cranberry layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 100g fresh cranberries (1 cup)
  • ¼ orange, zest
  • ½tsp cinnamon
  • pinch sea salt
  • 60ml maple syrup (1/4 cup)
  • 60ml orange juice (1/4 cup)
  • 1tbsp lemon juice
  • 120ml melted coconut butter (1/2 cup)
  • White chocolate layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • 1tbsp lemon juice
  • 2tsp vanilla extract
  • 80ml melted cacao butter (1/3 cup)
  • Cranberry swirl:
  • 50g fresh cranberries (1/2 cup)
  • 1tbsp maple syrup
  • 2tbsp orange juice
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place almonds and walnuts into food processor and pulse few times until they are coarsely ground. Add pitted dates, figs, raisins, orange zest, ginger, cinnamon, cloves and salt and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  3. Spoon the mix into the tin. Press tightly and evenly onto the base and place into a fridge.
  4. In a double boiler gently melt coconut butter and set aside.
  5. Rinse the soaked cashews for the cranberry layer under running water and place into high speed blender. Add cranberries, orange zest, cinnamon, salt, maple syrup, orange juice and lemon juice and blend until smooth. Slowly add melted coconut butter and blend until incorporated.
  6. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer for about an hour until set enough for the white chocolate layer.
  7. In a double boiler gently melt cacao butter and set aside.
  8. Rinse the soaked cashews for the white chocolate layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon juice and vanilla and blend until smooth. Slowly add melted cacao butter and blend until incorporated.
  9. Spoon the mixture onto the cranberry layer and smooth out the top.
  10. To make the cranberry swirl blend the cranberries with maple syrup and orange juice until completely smooth and dollop on top of your white chocolate layer. Now use a toothpick to gently swirl it around.
  11. Cover the cake with a layer of baking paper and cling film on top and place into a freezer overnight until completely set.
  12. Once set carefully remove from the tin and with a sharp knife cut into 8 or 16 bars.
  13. Leave to thaw before serving.
  14. Store in a fridge or freezer.
  15. Enjoy!
Notes
To save yourself cleaning the blender make the cranberry swirl before making the cranberry layer.
You can also use frozen cranberries in this recipe.
Recipe by Nirvana Cakery at https://nirvanacakery.com/white-chocolate-cranberry-cheesecake/