I love the patterning that occurs when a cake is marbled. It means that no two pieces look the same and if the ingredients are different for each colour then each piece of cake will taste unique.
To add colour to cheesecakes, I have used turmeric for yellow, beetroot for a red and baby spinach for green. When people find out what the ‘secret’ ingredient is there is often surprise. So I decided to see if I could use sweet potato. As it is orange in colour I thought orange juice would go lovely with it. What goes with orange? Chocolate of course, so this was the beginning of the idea.
I’ve used doTERRA Wild Orange in this recipe to intensify the orange flavour. I use doTERRA essential oils because they are exceptionally high quality and they also food grade, that is the ones that can be ingested. If you do not have doTERRA essential oils you can either purchase them here, or add 2 Tbs of orange zest.
Coconut butter can either be purchased or made. Considering how easy it is to make and what to cost is of the purchased variety, I prefer to make my own. 4 cups of desiccated coconut into my Vitamix (high powdered blender). Start on the low setting and then turn up to the high setting. Using the tamper I push the coconut down. The coconut will start to form a liquid. Keep using the tamper until the coconut has turned into a smooth liquid. You now have coconut butter. It is that easy! There are only one tip and that is to ensure the blender jug is completely dry. Any moisture will stop the coconut butter from forming. If you do not have a high speed blender the coconut butter can be made in a food processor. It may not be a smooth though. Pour coconut butter into a storage container. I store mine in the cupboard. It does go solid (like coconut oil in cooler weather). I put container into a saucepan and then pour boiling water into the sauce pan to melt the coconut butter. Remember the storage container needs to be able to withstand the heat of the boiling water. If not it will crack. Yup I learnt that the hard way. :(
So lets begin.
- 1 1/2 cup pecans
- 1 1/2 tsp ginger powder
- pinch celtic sea salt
- 4 medjool dates, pitted and chopped
- 1 Tbs filtered water
- 1 cup cashews
- 1 cup orange juice
- 1 1/2 cups sweet potato
- 4 drops of doTERRA Wild Orange Essential Oil
- 4 Tbs maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup coconut butter, liquid
- 1/4 cup cacao powder
- Soak cashews in 2 cups of filtered water over night with a pinch of celtic sea salt.
- Line 5 x 15 x 4 cake tin with baking paper.
- Place pecans, ginger powder and celtic sea salt into a food processor and process until breadcrumb consistency
- Add chopped dates and water and pulse until mixture sticks together.
- Press mixture into tin to form the base.
- Place in freezer to set while making the filling.
- Drain and rinse cashews.
- Place cashews, orange juice, sweet potato, maple syrup and vanilla extract into a high speed blender and process until smooth.
- Add doTERRA Wild Orange Essential Oil and coconut butter and blend again.
- Pour half of the mixture into a bowl.
- Add cacao powder to blender and blend until mixed through.
- Remove base from freezer.
- Alternate spoon orange filling and chocolate filling onto the base to form a checkerboard pattern.
- To smooth the top, gently bang the base of the tin into the kitchen bench.
- Place in the fridge or freezer to set.
- Slice the cheesecake into pieces and then store in the freezer for a sweet treat later on.
So what do you think of this marbled cheesecake?
In vibrant health, Vicki