Raw Vegan Mint Chip Cheesecake
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • FOR THE CRUST:
  • 1½ cups dates
  • ½ cup raw almonds
  • ½ cup raw walnuts
  • 2 tsp unsweetened cocoa powder
  • ¼ tsp kosher salt
  • FOR THE FILLING:
  • 2 cups raw cashews, soaked at least 2 hours, drained & rinsed
  • ½ cup full fat coconut milk, shaken
  • ¼ cup maple syrup
  • 2 tbsp melted coconut oil
  • ~ ⅓ oz fresh mint, stems removed
  • 2 tbsp cacao nibs
Instructions
  1. Place all crust ingredients in a food processor or blender and process for about 5 minutes, scraping down the sides as necessary. It should start forming a sticky ball.
  2. Press into an 8-inch lined springform pan and freeze for at least 10 minutes.
  3. Meanwhile, rinse out the food processor/blender. Combine all of the filling ingredients except the cacao nibs and blend until smooth. This should take about 5-7 minutes, depending on the power of your food processor/blender. Scrape down the sides as needed.
  4. Once smooth, stir in the cacao nibs. Then, pour it on top of the crust, using a spatula or spoon to spread it as evenly as possible.
  5. Freeze for at least 6 hours.
Recipe by Lenses and Lentils at https://lensesandlentils.com/raw-vegan-mint-chip-cheesecake/