Mint Chip Cheesecake
[Vegan, Gluten-Free]

To Make the Crust:

1. Pulse all ingredients together in a food processor. Add a splash of water if it's too dry.
2. Press into a parchment-lined 7-inch springform pan.

To Make the Filling:

1. Drain and rinse cashews. Blend cashews in a food processor or blender until finely ground.
2. Add in remaining ingredients except chocolate. Blend smooth, scraping down the sides as needed.
3. Gently pulse or stir in the chocolate shavings.
4. Pour over crust and freeze until solid (at least 3 hours).
5. Remove from springform and transfer to refrigerator for 2 hours.
6. Garnish with melted chocolate and whipped cream.
7. To make the chocolate drizzle, place chopped chocolate in a double boiler. (I use a glass bowl on top of a saucepan of boiling water). Stir frequently until melted. Pour on cake. Easy peasy. I like to chill the cheesecake afterward so the chocolate has a delicate crunch. It makes a very nice texture combo with the cream.

To Make the Garnish:

1. To make coconut whipped cream, use the leftover cream from the can of full-fat coconut milk from this recipe. Scoop out only the solid white cream. (Save the leftover coconut water for a smoothie!) Beat the solid cream, 1-2 tablespoons maple syrup and 2 teaspoons vanilla with a mixer until whipped and fluffy. You can put it in a gallon-size bag and snip off the corner to pipe it on.
2. Keep refrigerated. Should last about a week in the refrigerator.