Chocolate Mint Cheesecake (raw, vegan & grain-free)
Author: 
Serves: 8 or 16 bars
 
Ingredients
  • Crust layer:
  • 120g brazil nuts (1 cup)
  • 70g pumpkin seeds (1/2 cup)
  • 2tbsp shelled hemp seeds (optional)
  • 2tbsp raw cacao powder
  • pinch sea salt
  • 7 Medjool dates, pitted
  • 1tsp coconut oil
  • Chocolate layer:
  • 120g cashews, soaked for 4 hours or overnight (1 cup)
  • 2tbsp maple syrup
  • 120ml almond milk (1/2 cup)
  • 30g raw cacao powder (1/4 cup)
  • 60ml melted cacao butter (1/4 cup)
  • Mint layer:
  • 120g cashews, soaked for 4 hours or overnight (1 cup)
  • 2 to 4tbsp maple syrup to taste
  • 20g fresh mint leaves (1 cup)
  • juice of ½ lemon
  • 3 drops food grade peppermint essential oil (optional)
  • 60ml almond milk (1/4 cup)
  • 60ml melted cacao butter or coconut oil (1/4 cup)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place brazil nuts and pumpkin seeds into a food processor and pulse few times until ground. Add hemp seeds, cacao, salt and pitted dates and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Chocolate layer:
  5. Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup and almond milk and blend until smooth. Add cacao and melted cacao butter and blend until incorporated.
  6. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set enough for the next layer. It should be set enough by the time you finish blending the mint layer.
  7. Mint layer:
  8. Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, mint, lemon juice, peppermint oil and almond milk and blend until smooth. Add melted cacao butter or coconut oil and blend until incorporated.
  9. Spoon the mixture onto the chocolate layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer for few hours or overnight until set.
  10. Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
  11. Leave to thaw before serving.
  12. Store in a fridge or freezer.
  13. Enjoy!
Notes
You can replace the brazil nuts with almonds or use a mix of the two.
You can replace the peppermint essential oil with peppermint oil or extract.
The mint creates light green colour, if you like more vibrancy and you have green superfood powder you can add little to the mix.
Recipe by Nirvana Cakery at https://nirvanacakery.com/chocolate-mint-cheesecake-raw-vegan/