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.

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Raw Cacao Mint Cheesecake [Vegan, Gluten-Free]

Calories

350

Serves

12

Cooking 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
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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.
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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. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.