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
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.
Press into an 8-inch lined springform pan and freeze for at least 10 minutes.
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.
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.
Freeze for at least 6 hours.
Recipe by Lenses and Lentils at https://lensesandlentils.com/raw-vegan-mint-chip-cheesecake/