Raw Vegan Chocolate Orange “Jaffa” Cake34
Piggies! It is DAY 13 of "I LOVE Vitamix" month to celebrate our Vitamix 5200 giveaway. Don't miss out on your chance to win this amazing blender. Enter and share on Facebook and Twitter for bonus entries. Every time somebody else mentions your piggy name in a subsequent entry, you both get a bonus entry. Good Luck!
It is Friday the 13th, so I decided post a "live on the edge" decadent chocolate cake today. I am sharing this recipe in honour of my friend Olivia, who LOVES jaffas! For those of you who are not familiar with "Jaffas", they are iconic Australian chocolates with a chewy chocolate centre that is covered with an orange flavoured reddish coloured confectionary. "Jaffas" get their name from the Jaffa Orange. These sickly sweet little balls are part of Australian and New Zealand cultural folklore for the sound they make when you roll them down the aisles at the movie theatre. This was, of course, before multiplexes and carpeted floors! You are not a proud Aussie until you have rolled a jaffa down the wooden floor of an old fashioned movie theatre.
"Jaffas" are Olivia's favourite guilty pleasure. She is home in bed sick today, so I am going to take her a few slices of this sinfully delicious cake to cheer her up! It is hard to be away from home at the best of times. But when you are lying in bed, spiking a fever, and paying homage to the toilet bowl, you just want your mum! I can't deliver that, so I am taking the next best thing! A little slice of home :)
So here it is! Vitamix Recipe #13: Raw Vegan Chocolate Orange "Jaffa" Cake. You don't need to know what a "Jaffa" is to enjoy this cake. You just need to be a fan of chocolate and oranges! I actually never liked "Jaffas" and LOVE this cake! It is rich and chocolately with just the right amount of orange. The creamy texture melts in your mouth and the crust is rich and chewy. But the best thing about this cake is how quick and easy it is! You just throw the crust ingredients in your food processor and press down into the tin. Then you throw all of the filling ingredients in your high speed blender (I use a Vitamix), pour over the top and freeze. It only takes 10 minutes to make the cake and overnight to freeze. The next day you have a delectable rich chocolate orange cake that would please even the most discerning chocoholic. I always serve it with raw vanilla cashew cream, shaved vegan chocolate, and orange zest. Oh, show me the way to Piggy Heaven!
Give this raw vegan chocolate cake a go and let me know what you think. Oink Oink!
Raw Vegan Chocolate Orange “Jaffa” Cake
- Crust Ingredients:
- 1 cup raw almonds
- 1/2 cup chopped pitted dates or more if needed
- 1/4 cup raw cacao powder
- Filling Ingredients:
- 3 cups raw cashews soaked for 2 hours
- 1 cup organic unrefined coconut oil
- 3/4 cup raw agave nectar
- ½ cup raw cacao powder or unsweetened cocoa powder
- 1 cup freshly squeezed orange juice
- 1 tsp orange zest
- 1/4 tsp natural alcohol free orange flavour
- pinch Celtic sea salt or Himalayan salt
- To make the crust:
- Place the almonds, dates and cacao powder in your food processor until well combined.
- Roll this mixture into a ball (you might need a few more dates).
- Grease a 9 inch springform cake tin with coconut oil.
- Press the crust into the bottom of the pan and set aside.
- To make the filling:
- Place all of the filling ingredients into the blender (I use a Vitamix) and blend until rich and creamy. You will need to use your tamper.
- Pour the filling into the tin.
- Cover this tin with aluminum foil and place in the freezer for at least 8 hours.
- Before serving, allow the cake to defrost for an hour and then place in the fridge.
- **Note: because of the coconut oil this cheesecake will melt if left out in the heat.
- To serve - remove cake from tin, cut into slices and serve with raw cashew cream, shaved raw vegan chocolate, and orange zest. YUMMO!
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.