Sometimes you just need chocolate. But a standard chocolate bar won’t cut it this time!
This choc-mint cheesecake will fill that longing for something sinfully sweet, while also stopping that guilty feeling associated with scarfing down something bad.
I won’t bore you with the health benefits of fresh mint leaves, or the many reasons to eat dark chocolate, rather I will just say these cheesecakes are super delicious, easy to make, and filled with lots of raw goodies. Enjoy!
Raw Mint-Chocolate Cheesecake
What you’ll need:
Mini cheesecake springform pans (so you can pop these babies out to look pretty)
- 1 cup mixed nuts (cashews/almonds/pecans)
- 8 fresh dates (cut up and soaked in warm water for 10mins beforehand)
- 1/2 cup cacao powder (or unsweetened cocoa powder if you are poor like me!)
- 1 pinch sea salt
- 1 tsp vanilla essence
- 2 tsp melted coconut oil
- Place all crust ingredients into a food processor and pulse until combined. The ingredients should all slightly stick together.
- Divide the mixture between your pans and scoop your chocolate-nut crust into the bottom. Press down firmly with your FINGERS and make a compact, even base of goodness (DON’T use a fork! Don’t think it will be easier because it isn’t. The fork just sticks to the mixture and pulls up your nice base. Trust me, I tried it)
Set aside as you prepare your smooth chocolate cheesecake filling.
- 1 3/4 cups of cashew nuts (soaked for 15min in warm water)
- 10 Tbsp Lite coconut cream
- 2 Tbsp maple syrup
- 2 tsp of vanilla essence
- ¼ cup loosely packed finely diced fresh mint leaves
- 2 ½ -3 tsp peppermint extract (you need quite a bit as the cacao drowns out the mint flavour)
- 3/4 cup raw cacao powder (or unsweetened cocoa powder)
- Soak your cashew pieces for about 15 minutes in warm water before rinsing well
- Place cashews into blender with maple syrup, vanilla, mint leaves and peppermint extract. Add your cocoa/cacao powder. Blend until ingredients become a creamy consistency and there is no powdery cacao/cocoa left.
- Keep scraping the sides and blending until the cashew pieces look super fine and diced up and the rest of the ingredients are smooth.
- Begin blending again while spooning in your coconut cream in until you reach a smooth creamy texture
- Once the chocolate filling is a blended, creamy bowl of heaven, begin dolloping your filling into your ramekins/pans atop your chocolate-nut crust.
- After filling them to the top, set your sweet chocolate babies into the fridge to set for 20mins before removing from them from the springform pans for a pretty picture, or leaving in the ramekins to devour.
- Garnish with fresh mint and chopped up Dark Ghana Pepppermint Chocolate