250ml sweet navel orange juice, strained and zest reserved
60ml lemon juice
30g cornflour
125g caster sugar
60ml unsweetened soy milk
2 tablespoons Cointreau
½ teaspoon salt
50g plant-based butter
1 cup raw cashews
1 cup whole almonds
1 cup shredded coconut
½ cup pitted dates
1 teaspoon vanilla extract
½ teaspoon pink salt
¼ cup melted coconut oil
2½ cups raw cashews, soaked overnight
⅔ cup maple syrup
4 teaspoons vanilla extract
⅔ cup nut milk
⅔ cup melted coconut oil
½ teaspoon salt
1½ cups raw cashews, soaked overnight
1 cup melted coconut oil
1 cup cacao powder or cocoa
½ dried pasilla chilli (or dried ancho if you can’t source pasilla)
½ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon pink salt
sesame seeds, toasted (to serve)
freeze-dried mandarin (optional)

These little cakes are reminiscent of the choco-ade biscuits you used to get in the supermarket – and were my favourites when I was a child. If you can, make the orange curd a day ahead of serving as the cakes need a minimum setting time of 6 hours.

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1.Pour the orange and lemon juice into a medium-sized pan and whisk in the cornflour.
2.Add the sugar, milk, Cointreau and salt.
3.Stir over a medium-low heat until the sugar has dissolved.
4.Cook the curd until it becomes thick - about 10 minutes.
5.Remove the pan from the heat and add the butter. Stir until melted and combined.
6.Allow the curd to cool a little then pour into a large clean jar. Cool and set in the fridge.
7.Add all the base ingredients to a food processor and combine until the mixture is a fine crumb and sticks together between your fingers when pressed.
8.Press a thin layer in the bottom of each muffin cup of a medium-sized silicone muffin tray. Refrigerate.
9.To make the cream filling, blend all ingredients in a high-powered blender until smooth and well combined.
10.Scrape out into a bowl. Set aside.
11.Blend all the ganache ingredients except sesame seeds and freeze-dried mandarin, if using, in a high-powered blender until smooth and well combined. Set aside.
12.Assemble the cakes by swirling orange curd through vanilla cashew cream.
13.Spoon into bases and set in the freezer - about 2 hours.
14.Once set, remove from silicone trays and spoon or pipe a circle of ganache into the centre of each round.
15.Return to the fridge and allow to set.
16.To serve, let the orange-ades soften to room temperature.
17.Top with toasted sesame seeds and reserved orange zest or freeze-dried mandarin if you are feeling fancy.

Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner

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