I have been experimenting my hand at “raw” food lately. I am most excited to introduce this Mint Chocolate Chip Cheesecake, to my future dinner party menus. It is incredibly simple to make, and the decadence of the chocolate makes it taste incredibly sinful, while being quite the opposite. This is the kind of thing that I don’t feel guilty about having as a midnight snack!
INGREDIENTS:
Crust:
2 cups ground almond (almond meal)
6 dates or prunes (soaked in hot water for 10 minutes)
1/3 cup [raw] shredded coconut
2 teaspoons vanilla extract
2 teaspoons water
*Combine all Crust ingredients in a food processor, and process on “high” for about 3-4 minutes. The crust will form into a ball.*
Filling:
3 cups cashews
2/3 cups agave syrup
3/4 cup almond milk
2/3 cup cocoa
2 tablespoons vanilla extract
1/8 cup melted coconut oil
1 tablespoon peppermint extract
3 stalks of fresh mint leaves (stem removed)
1/4 cup Carob chips (roughly chopped)
DIRECTIONS:
- Line the bottom of a Springform pan with plastic wrap (this will make the cheesecake easier to remove from the pan.
- Press the ball of crust into the bottom of the Springform pan, to make the crust of the cheesecake. The dough will be sticky, so I recommend getting your hands wet so you don’t have sticky dough all over your fingers. This will also make it easier to smooth out the crust.
- Combine all of the filling ingredients, except the coconut oil, in a food processor and process for about 4 minutes, on HIGH.
- Remove the lid to the processor and push down and residual pieces of filling that are not yet fully pureed. Add in the coconut oil and puree, on HIGH, for an additional 4 minutes. Filling should be silky smooth.
- Remove blade from food processor and fold in chopped up Carob chips.
- Pour the chocolate filling over the crust in the Springform pan and even it out with your spatula.
- Freeze overnight.
- Remove from Springform pan and serve.
NOTE: Keep cheesecake frozen until ready for service. Thaw out for about 5 minutes before serving..