Mint Chocolate Cheesecake - Raw Food Magazine

Mint Chocolate Cheesecake

Votes: 1
Rating: 5
You:
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Mint Chocolate Cheesecake
Serves
Serves
10
10
Ingredients
Ingreds.
15
15
Total
Total
Overnight
Overnight
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Mint Chocolate Cheesecake
Serves
Serves
10
10
Ingredients
Ingreds.
15
15
Total
Total
Overnight
Overnight
This raw vegan cheesecake is a work of art. Look at that thing! Gorgeous. Oh, and as an added bonus, it tastes freaking amazing. Mint and chocolate go together like cake and chocolate.
This raw vegan cheesecake is a work of art. Look at that thing! Gorgeous. Oh, and as an added bonus, it tastes freaking amazing. Mint and chocolate go together like cake and chocolate.
Ingredients
For the Base
For the Mint layer
Servings: slices
Units:
Directions
Prep
Overnight
Total
Overnight
To Make Base
  1. Line a cake tin with grease proof paper. I prefer to use a push up cake tin.
  2. In a food processor/blender, add in the hazelnuts, de-stoned/pitted dates, cacao powder, melted dark chocolate, coconut oil and salt. Whizz up on high until like breadcrumbs.
  3. Firmly press the mixture into your lined cake tin and place into the freezer.
To Make Cheescake
  1. Drain the water from the soaked cashew nuts, and place them into a food processor/blender, along with the vanilla extract, mint flavouring, melted coconut oil, fresh spinach and maple syrup. Whizz up on high for around 5-8 minutes until smooth.
  2. Once smooth, fold in the mint chocolate (optional)
  3. Pour the creamy mint layer onto the base, level then pop back into the freezer to set. This will take around 2-4 hours. You can leave it overnight.
  4. Once fully set, decorate with melted chocolate.
  5. I garnished my cheesecake with some fresh mint leaves, unsweetened desiccated coconut and some yummy Nakd mint nibbles. To serve, defrost the cheesecake for around an hour until thoroughly defrosted. Slice and enjoy!
Nutritional Information (per serving)
Calories: 415kcalFat: 32gCarbs: 24gProtein: 9g

mint_chocolate_cheesecake

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Votes: 1
Rating: 5
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Holly Jade

Chef: 

Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own photos on Instagram, why not check it out & come on the journey with me 🙂

 

One Comment

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