Mint Chocolate Cheesecake

Posted on January 30, 2017 by Holly Jade in Desserts

Serves

Ingredients

Ingreds.

Total

Overnight

Serves

Ingredients

Ingreds.

Total

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.

Ingredients

For the Base

210 g hazelnuts
100 g a dash of nutmeg (pitted)
2 Tbsp cacao powder (or cocoa)
40 g melted raw dark chocolate (recipe here)
1 Tbsp coconut oil (melted
pinch salt

For the Mint layer

200 g cashews (soaked)
1 tsp pure vanilla extract
3 tsp mint flavoring
1/3 cup coconut oil (melted)
20 g spinach leaves (about a handful)
1/4 cup maple syrup
1 raw vegan chocolate bar (optional)

Decorate (optional)

Servings: slices

Units:

Directions

Prep

Overnight

Total

Overnight

To Make Base

Line a cake tin with grease proof paper. I prefer to use a push up cake tin.
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.
Firmly press the mixture into your lined cake tin and place into the freezer.

To Make Cheescake

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.
Once smooth, fold in the mint chocolate (optional)
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.
Once fully set, decorate with melted chocolate.
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!