Ok this little gem is finally dropping on the blog! I made this Raw Mint Chocolate Cheesecake a few weeks ago and it’s super yummy. Plus I even managed to sneak in some spinach – YUP – dessert with veggies, just like this Raw Carrot Cake. Veggies in my treats seems to be theme lately!

Raw Chocolate Mint Cheesecake

The fresh mint leaves MAKE this, so please don’t skimp and use peppermint flavouring. If you really truly cannot get hold of fresh mint leaves, then get some peppermint essential oil.

Raw Chocolate Mint Cheesecake

I’m loving the activated buckwheat in the base. It gives a lovely little crunch to each mouthful and reminds of those peppermint crisp bars (not sure I have that name right …).

Anyway, if you’re a mint chocolate fan, then you will love this recipe. And if you want something quicker, try this Mint Chocolate Chip Smoothie instead! #yourwelcome

Raw Chocolate Mint Cheesecake

Raw Mint Chocolate Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Clean Treat
Serves: 16-20 pieces
Ingredients
  • Base
  • 5 organic medjool dates
  • ½ cup activated buckwheat
  • 1 cup almond meal
  • ¼ cup cacao butter, melted
  • 1 tbsp raw cacao powder
  • Cheesecake layer
  • 2½ cups raw cashews, soaked overnight
  • ¾ cup raw cacao butter, melted
  • ⅓ cup rice malt syrup
  • ½ cup coconut yoghurt / cream
  • 8-12 fresh mint leaves
  • ⅓ cup baby spinach
  • Chocolate topping
  • 100g raw cacao butter
  • 1 tbsp coconut oil
  • ¼ cup raw cacao powder
  • ¼ cup rice malt syrup
  • 2-3 tbsp coconut cream
Method
  1. Line a 20cm square baking pan with enough baking paper to overlap two sides of the pan.
  2. To make the base, place the melted cacao butter, dates, almond meal, buckwheat and raw cacao powder in a food processor and whiz to a coarse paste. Press firmly and evenly into the prepared pan, then transfer to the freezer to firm up.
  3. For the cheesecake filling, place the melted cacao butter, rice malt, coconut yoghurt, drained cashews and fresh mint leaves in a high-speed blender and whiz to a smooth paste. Add the baby spinach and blend again until combined. Spread the mixture evenly over the chilled base, then return to the freezer to firm up.
  4. Once your cheesecake is set, make the chocolate topping. Place all the ingredients in a blender and blend until smooth. Set aside.
  5. Use a hot knife (dip into boiling water and dry with a tea towel in between slices), cut into 18 bars. Drizzle or pour the chocolate topping over each piece as desired. Keep frozen or refrigerated until ready to serve.
 

Raw Chocolate Mint Cheesecake

 

Raw Chocolate Mint Cheesecake

 

Raw Chocolate Mint Cheesecake