The inevitable marriage of mint and chocolate comes together perfectly in this sweet, creamy, entirely plant-based cheesecake.
1 cup medjoul dates
1 cup walnuts
1/4 cup cacao powder
1 teaspoon vanilla
Pinch of salt
Mint Cheesecake Cream:
1 1/2 cups cashews, soaked for at least 4+ hours
1/2 cup solid cacao butter or coconut oil, melted
1 can coconut milk (I used full fat)
1/2 cup packed mint
2-4 tablespoons xylitol, or another sweetener of choice
1 tablespoon vanilla
1 teaspoon spirulina or small handful spinach
To make the Brownie Base add all the ingredients into a food processor and blend until you have a slightly sticky dough – don’t blend too much though, otherwise, you’ll lose the chunky texture that you’ll want! Press the dough into a cake tin and transfer to the fridge while making the Mint Cheesecake Cream.
To make the Mint Cheesecake Cream, blend all the ingredients until completely smooth. This might take a bit longer depending on the strength of your blender. It took my mixture about 8 minutes to reach the desired consistency – there shouldn’t be any lumps or differences in color in the cream, and will be quite liquid. Now, pour the Mint Cheesecake Cream on top of the Brownie Base and transfer to the fridge, covered, to set for at least 5 hours or overnight.
Once the cheesecake has set you can drizzle it with melted dark chocolate or sprinkle some cacao powder on top and enjoy!