Orange Cranberry Pleasecakes

  • Ready in: 45 minutes, plus overnight to freeze and set
  • Serves: 12
Orange Cranberry Pleasecakes


  • 3/4 cup shredded coconut
  • 3/4 cup cashews (for the crust)
  • 1/2 cup dates
  • 2 cups cashews, soaked for at least 4 hours (for the filling)
  • 3/4 cup agave syrup
  • 3/4 cup melted coconut oil
  • 1 cup fresh orange juice
  • pinch salt
  • seeds from 1/2 vanilla bean (or 1/2 tsp. vanilla powder)
  • 1 cup fresh orange juice
  • 1/2 cup fresh cranberries


For the crust:    Grind the cashews and coconut in a food processor until coarsely ground.   Add in the dates and process until well mixed and mixture sticks together like a coarse dough.  Press into a springform pan or mini cheesecake tins.    Set aside while making the filling.

For the filling:  Blend the cashews, agave, coconut oil, salt, vanilla and orange juice  in a high speed blender until smooth and creamy.  Add in the cranberries, saving a few to sprinkle on top for garnish.  Pulse in to chop them up a little bit, but you don't want to blend them in completely.  They should be small chunks dotted throughout the filling.

Pour the filling into your desired pan and place in freezer to set until firm.

Share this recipe

Leave a comment

You are commenting as guest.
Our area of operation

Get in touch


Personal chef services and private lessons available:
8AM - 5PM Weekdays


Schedule your consultation!
Phone 250-668-9387


Workshop Locations Vary


Phone 250-668-9387