Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Raw Cacao Mint Cheesecake [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This raw cacao and mint cheesecake is super delicious and has a wonderful, smooth texture just like traditional cheesecake, but it's dairy-free! The creamy filling is made from two layers: a raw cacao mint flavor and a refreshing mint layer with spinach added to give it a lovely green color — but don't worry, you won't taste it. It sits on a chewy, nutty crust made from almonds, dates, and buckwheat and is finished off with crunchy cacao nibs and buckwheat groats.

Raw Cacao Mint Cheesecake [Vegan, Gluten-Free]

Calories

350

Serves

12

Cook Time

30

Ingredients

For the Base:

  • 1 cup almonds, soaked in water for up to 6 hours
  • 1/4 cup buckwheat
  • 8 Medjool dates, pitted
  • 1 tablespoon melted coconut oil

For the Chocolate Layer:

  • 1 1/2 cups raw cashews, soaked in water for up to 4 hours
  • 2 tablespoons cacao powder
  • 3 tablespoons  maple syrup
  • 1/4 cup coconut oil
  • 1/3 cup water
  • 1/2 teaspoon peppermint extract

For the Mint Layer:

  • 1 1/2 cups raw cashews, soaked in water for up to 4 hours
  • 1 cup fresh mint leaves
  • 1/2 cup spinach leaves
  • 3 tablespoons maple syrup
  • 1/3 cup water
  • 1/2 teaspoon peppermint extract

For the Topping:

  • Cacao nibs
  • Buckwheat
  • Mint leaves

Preparation

To Make the Base:

  1. Rinse almonds under water in a strainer, add all ingredients into a food processor or high-speed blender, and blend until combined.
  2. Line a medium-sized springform pan with baking paper. Scoop out the base and spread evenly on the bottom.
  3. Sprinkle extra buckwheat on top of the base and place in freezer for 15 minutes.

To Make the Chocolate Layer:

  1. Make sure you clean your food processor or blender before making this layer.
  2. Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick.
  3. Take the base out of the freezer and scoop out the chocolate layer on top and smooth out with a spoon.
  4. Make sure your edges are clean so the layers look good.
  5. Place back into the freezer for 30 minutes.

For the Mint Layer:

  1. Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick).
  2. Take out your cheesecake out of the freezer and scoop the mint layer on top and smooth out top with a spoon.
  3. Place back in the freezer for a few hours or overnight for it to set (it will become hard in the freezer, so leave out before serving).

To Serve:

  1. When you are ready to eat, with a butter knife gently go around the edges of the cake making it easier to remove. Gently undo the cake tin and you can now transfer to a plate.
  2. Sprinkle on your toppings however you like. Keep stored in the refrigerator or place in freezer if you would like it to last longer.

Nutritional Information

Per Serving: Calories: 350 | Carbs: 19 g | Fat: 24 g | Protein: 8 g | Sodium: 2 mg | Sugar: 16 g

Nutrition information does not include optional toppings.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Decadent desserts that are free from refined sugar. I’m Tiana from the Life Of Goodness, a Nutrition and Dietetics student with a passion for making delicious healthy plant-based recipes! I believe eating a wholesome nutritious diet and having a healthy mindset is so important and is the reason I started my blog. I hope I can contribute to spreading the message of good health and happiness!


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Herbed Cashew Cheese [Vegan]

herbed cashew cheese

Mushroom and Zucchini Burger With Radicchio Slaw [Vegan]

The Best Veggie "Big Mac" With Radicchio Slaw [Vegan, Gluten-Free]

High Protein Edamame Fried Quinoa Rice [Vegan]

Vegetable Fried Quinoa

Homemade Peanut Butter [Vegan]

Homemade Peanut Butter

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Raw Cacao Mint Cheesecake [Vegan, Gluten-Free]”

Click to add comment
Ginger Rubinstein
1 Years Ago

should the buckwheat be cooked?


Reply
Ginger Rubinstein
07 Dec 2016

also this looks amazing! can't wait to make it for Friendsgiving this weekend :)



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX