This Raw Vegan Chocolate Mint Cheesecake is a delicious decadent healthy dessert that has a beautiful combination of the chocolate and peppermint flavours. It is gluten-free, refined sugar-free, dairy-free and vegan.

Raw cheesecakes can be quite pricey to make due to their combination of nutrient-dense ingredients (especially the nuts). It’s not an everyday dessert but the perfect treat to have on special occasions.

Using a good quality food-grade peppermint oil is important for this recipe. I love First Light Certified Organic Peppermint Oil. I use it in cooking, smoothies and as an essential oil remedy.

Note: you can use coconut oil in place of the raw cacao butter. However, cacao butter adds a rich chocolatey flavour.

Ingredients:

Base

• 11/3 cup of walnuts
• 1/2 cup of shredded coconut
• 3 tblsp of coconut oil (melted)
• 5 – 6 pitted dates
• ½ tsp of salt

Chocolate Layer

• 1 ¾ cups raw cashew nuts (soaked)
• 3 tablespoons of maple syrup
• 1 tsp of vanilla essence
• ½ cup Raw Cacao Powder
• Pinch of salt
• 1/4 cup melted Coconut Oil
• 1/4 cup melted Cacao Butter (if you don’t have cacao butter use coconut oil)

Peppermint Layer

• 1 ¾ cups raw cashew nuts (soaked)
• 3 tablespoons of maple syrup
• ½ tsp of Spirulina (slightly more if you want it greener)
• 4 – 5 drops of 100% pure organic Peppermint Oil (I use First Light)
• 1/2 cup melted Coconut Oil
• 1/3 cup melted Cacao Butter(if you don’t have cacao butter use coconut oil)

PROCEDURE:

For best results leave some time between making the layers so they are slightly set when constructing. If time does not permit it is possible to make all in one.

Base

1. Grease and line a 22-inch cake tin and line with paper.
2. Add all the ingredients of the base to the food processor and blend until smooth and crumbly.
3. Put the base in the freezer while you make the other layers.

Chocolate Layer

1. Soak cashews for at least and hour
2. Add all ingredients except the cacao to the food processor and blend until completely smooth and creamy. Add the cacao and mix until combined. Pour the mixture over the base, return to the freezer.

Peppermint Layer

1. Soak cashews for at least and hour
2. Add all ingredients except the peppermint oil to the food processor and blend until completely smooth and creamy. Add peppermint oil and mix until combined. Pour the mixture over the chocolate later, return to the freezer for at least an hour.
3. Remove from the freezer 20 minutes before serving or remove from freezer and store the cake in the fridge.

Enjoy!