A raw vegan cheesecake that is grain-free and wholesome, with layers of chocolate and mint.
This Chocolate Mint Cheesecake was on my list last summer, and since we’re having our first heatwave this week in London, I thought that it would be the perfect time to make a minty dessert.
I have never been a big fan of chocolate mint, but this cheesecake has a completely different flavor and texture.
This is a vegan cheesecake that’s made with a base of raw nuts. It’s easy to make, and it tastes amazing.
I have recently planted mint on my windowsill, and it is growing as I expected. I used a generous amount of mint to make the mint layer. I love it.
Cashews and cacao powder are combined with almond milk, maple sugar, melted cacao butter, and cacao powder to make the chocolate layer. Both layers can be set with cacao butter or coconut oils. If you don’t own cacao butter, use coconut oil. Both are lovely.
You can substitute other nuts for Brazil nuts. For variety, health benefits, and flavor, I also added a few hemp seeds and pumpkin seeds. Feel free to modify the crust according to your preferences.
The two layers of chocolate are adapted from the Rose Cardamom Chocolate Cheesecake that I love.
You only need a very small amount of peppermint oil, and I used three drops. Peppermint extract or fat can be used to enhance the flavor of the mint layer. This is optional. Fresh mint will give you a wonderful taste.
It’s a wonderful summer treat to have a piece of cheesecake with fresh mint and nettle tea. I am very glad to still have some in my freezer for when I want it 🙂 I hope you enjoy it!
- 1 cup brazil nuts (120grams)
- Half a cup of pumpkin seeds (70 grams)
- Hemp seeds shelled two tablespoons (optional).
- Raw cacao powder, two tablespoons
- Use a pinch of sea salt
- 7 Medjool dates, pitted
- Coconut oil, one teaspoon
- One cup of cashews soaked overnight or for 4 hours (120 grams).
- Maple syrup two tablespoons
- Half cup of almond milk 120ml
- 1/4 cup raw cacao powder (30grams)
- 60ml 1/4 cup cacao butter melted (60ml).
- One cup of cashews, soaked overnight or for 4 hours (120 grams).
- Maple syrup, 2 to 4 tablespoons to taste
- 1 cup fresh mint leaves (20grams)
- Juice of half a lemon
- Add three drops of peppermint oil food grade (optional).
- 1/4 cup almond milk 60ml
- 1/4 cup cacao butter or coconut oils (60ml).
- Prepare a 7″ square cake pan with a removable base.
- Add Brazil nuts and Pumpkin seeds to a food processor. Pulse a few times until they are ground. Blend the hemp seeds, cacao powder, salt, and pitted dates until they are combined. Blend again. Add coconut oil. When you press the mixture together, it should be sticky.
- Spread the mixture evenly on the bottom of the tin and firmly press down. Place into a fridge.
- Add the cashews to a high-speed blender after rinsing them under running water. Blend maple syrup, almond milk, and cacao butter until smooth. Blend cacao and cacao butter until well incorporated.
- Spread the mixture on the crust layer and smooth the top. Cover the cake in baking paper with clingfilm on top. Place it into the freezer to set the next layer. By the time you have finished blending the mint, the cake should be sufficiently set.
- Cashews should be rinsed under running water before placing them in a high-speed blender. Blend almond milk, maple syrup, lemon juice, and peppermint oil until smooth. Blend in melted cacao butter, coconut oil, or both.
- Spread the chocolate mixture on top and smooth it out. Cover the cake in a layer of baking paper with clingfilm on top. Place it into the freezer overnight or for a few hours to set.
- Once the bars have hardened, carefully remove them from the tin. Cut each bar into eight pieces with a sharp knife.
- Thaw the frozen food before using it.
- Keep in the fridge or freezer.