Add cashews to a small saucepan and cover with water. Bring to the boil and reduce to a simmer for 5 minutes. Turn off the heat, then drain and rinse the cashews. Set aside while you make the base.
Grease and line a 8 or 9 inch springform pan. Set aside.
Add chocolate biscuits to a food processor and blitz until fine crumbs have formed, around 1 minute. Add melted butter and blend for 30 seconds.
Pour the base into the prepared cake tin. Use your hands or a metal spoon to even out the crumbs and press down. Make sure the entire base is firmly packed.
Add the cashews, cream cheese, orange juice, zest, cacao powder and sugar to a blender or food processor. Blend on high for 1 minute, or until smooth.
Melt the chocolate in a heat proof bowl, using a bain marie method. Alternatively, melt in a microwave safe bowl in the microwave (zap for 15 seconds, mix and repeat until melted).
Pour the melted chocolate into the blender, then blend for 30 seconds and pour the mixture over your prepared base. Use a metal spoon to smooth the top.
Transfer to the fridge for 6+ hours or overnight.
To serve, remove from fridge and cake tin then decorate with mini chocolates, easter eggs, dehydrated orange rounds or whatever you desire. Delicious as is, or served with a dollop of double cream.
Add cashews to a small saucepan and cover with water. Bring to the boil and reduce to a simmer for 5 minutes. Turn off the heat, then drain and rinse the cashews. Set aside while you make the base.
Grease and line a 8 or 9 inch springform pan. Set aside.
Add chocolate biscuits to a food processor and blitz until fine crumbs have formed, around 1 minute. Add melted butter and blend for 30 seconds.
Pour the base into the prepared cake tin. Use your hands or a metal spoon to even out the crumbs and press down. Make sure the entire base is firmly packed.
Add the cashews, cream cheese, orange juice, zest, cacao powder and sugar to a blender or food processor. Blend on high for 1 minute, or until smooth.
Melt the chocolate in a heat proof bowl, using a bain marie method. Alternatively, melt in a microwave safe bowl in the microwave (zap for 15 seconds, mix and repeat until melted).
Pour the melted chocolate into the blender, then blend for 30 seconds and pour the mixture over your prepared base. Use a metal spoon to smooth the top.
Transfer to the fridge for 6+ hours or overnight.
To serve, remove from fridge and cake tin then decorate with mini chocolates, easter eggs, dehydrated orange rounds or whatever you desire. Delicious as is, or served with a dollop of double cream.
Add cashews to a small saucepan and cover with water. Bring to the boil and reduce to a simmer for 5 minutes. Turn off the heat, then drain and rinse the cashews. Set aside while you make the base.
Grease and line a 8 or 9 inch springform pan. Set aside.
Add chocolate biscuits to a food processor and blitz until fine crumbs have formed, around 1 minute. Add melted butter and blend for 30 seconds.
Pour the base into the prepared cake tin. Use your hands or a metal spoon to even out the crumbs and press down. Make sure the entire base is firmly packed.
Add the cashews, cream cheese, orange juice, zest, cacao powder and sugar to a blender or food processor. Blend on high for 1 minute, or until smooth.
Melt the chocolate in a heat proof bowl, using a bain marie method. Alternatively, melt in a microwave safe bowl in the microwave (zap for 15 seconds, mix and repeat until melted).
Pour the melted chocolate into the blender, then blend for 30 seconds and pour the mixture over your prepared base. Use a metal spoon to smooth the top.
Transfer to the fridge for 6+ hours or overnight.
To serve, remove from fridge and cake tin then decorate with mini chocolates, easter eggs, dehydrated orange rounds or whatever you desire. Delicious as is, or served with a dollop of double cream.
