vegan mint chocolate cheesecake

Vegan Mint Chocolate Cheesecake

Vegan Mint Chocolate Cheesecake


    For the base:

    • 10 medjool dates
    • 1 and 3/4 cups mixed raw nuts of your choice (I used a mix of pecans, almonds and cashews)
    • 1/4 tsp sea salt
    • 1/4 cup raw cacao powder
    • =

    For the filling:

    • 2 1/2 cups raw cashews (soaked for at least 5 hours)
    • 1/3 cup coconut oil, melted
    • 1/2 cup maple syrup or agave nectar
    • 5 tablespoons water
    • 1/2 cup coconut cream (scooped from the top of a refrigerated can of coconut milk)
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon sea salt
    • Approx 10 leaves fresh mint
    • 1  handful spinach
    • 1-2 teaspoons pure peppermint extract (add 1 tsp, taste after blending and add more if needed, to taste)
    • 1 teaspoon cacao powder
    • A handful of cacao nibs / vegan mini chocolate chips


    1. Line 9 inch springform baking pan with baking paper.
    2. Add the nuts, salt and caco powder for the base into a food processor and process until they are finely chopped.
    3. Add in the dates, and pulse until they form a sticky mass. Don’t worry if there are still bits of nuts in there, you want that for texture.
    4. Press the mix into the bottom of the prepared pan and set aside.
    5. Add all the filling ingredients except the cacao powder and nibs / chocolate chips to a blender.
    6. Blend really well until super smooth.
    7. Pour the filling over the base, reserving approximately one cupful in the blender (this will make the pretty chocolate swirl on top!)
    8. Add the teaspoon of cacao powder to the filling left in the blender and whizz to combine.
    9. Pour the chocolate filling on top of the mint filling, and use the end of a fork or spoon to swirl it around.
    10. Pop in the freezer overnight, or until fully solid.
    11. Remove from the freezer 20 minutes prior to eating, and serve sprinkled with chocolate chips or caco nibs.
    12. Enjoy! L x 
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