Cointreau-Spiked Sweet Navel Orange-Ades With Pasilla Chocolate Cashew Ganache

Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner

	SWEET NAVEL ORANGE CURD
	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
	BASE
	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
	VANILLA CASHEW-CREAM FILLING
	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
	GANACHE
	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)

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.