For the crust
- 2 cups almond flour
- 3 scoops Detox Organics
- 1/2 tsp orange extract
- 3 tbsp agave syrup
- 3 tbsp coconut oil
- Pinch sea salt
For the filling
- 1 & 3/4 cups raw cashews, soaked overnight
- 1/4 + 1/8 cup coconut oil in liquid form
- 1/2 cup freshly squeezed orange juice
- 1/2 cup agave syrup
- ½ cup raw cacao powder
- 1/2 teaspoon orange extract
- Pinch of sea salt
For the chocolate ganache:
- 2 cups of naturally sweetened chocolate chips
- 1 tbsp coconut oil
For the toppings
- 1/4 cup raw pistachios
- 1 tbsp coconut sugar
- 1 tsp orange blossom water (if this is too exotic, just use vanilla extract)
- pinch of nutmeg
For the Candied Oranges
- 1 orange, peeled and cut in supremes (or any way you like to slice it)
- 1 tbsp maple syrup
- pinch of sea salt
- 1/2 tsp orange blossom water (optional)
To make the crust
Add all the ingredients together in a bowl, whisk until all are well combined.
Pour over the agave syrup, melted coconut oil and orange extract and mix again until crumbly, then, using your hands massage it into a dough.
Press that dough down an 8 inch springform pan, using the palm of your hands first, than the bottom of a measuring cup to even the surface.
Place in fridge.
To prepare the filling, add all the filling ingredients to a high speed blender, starting with the liquids: orange juice, coconut oil, agave syrup, orange extract, then add the cashews, Detox organics powder and pinch of salt.
Blend until completely smooth around 2 minutes or more if needed.
Pour the filling over the crust and let set in the freezer for 3 hours.
Meanwhile, prepare the toppings and garnish.
To make the chocolate ganache:
Using a double boiler, melt the coconut oil then add the chocolate chips and stir until all melted.
Take your cake out of the freezer and remove from the springform pan. Place it on a rack with a tray underneath to catch the drizzle of chocolate. Pour the melted chocolate over your chilled cake and let it set.
To make the pistachio crumble:
Using a mini prep, pulse all the ingredients briefly until coarse.
If you don’t have a mini prep, just crush the pistachios into small pieces using a mortar & pestle, add the other ingredients and mix in a bowl.
Sprinkle your pistachio crumble over your cake, be creative and style it as you wish or get inspired by the pictures here.
To make the candied oranges:
This should be made ahead of time because we are going to dehydrate the oranges at low temperature, or you can make the cake, place in the freezer, and decorate it the next day when the candied oranges are ready.
Feel free to double the quantity as it makes a delicious snack especially for kids!
After you slice the orange, add the slices in a bowl with maple syrup, orange blossom water, and sea salt and mix gently.
Transfer to a baking tray, lined with a silicone mat and dehydrate at 140F until the oranges become dehydrated/candied.
Decorate your cake with the candied orange, and sprinkle more pistachio to taste.
Keep the cake in the freezer and allow to sit for 30 to 60 minutes before serving (depending on the temperature in your house).