MINT CHOC CHIP CHEESECAKE

{ ONE OF MY FAVOURITE SMOOTHIES TURNED INTO A BEAUTIFUL CHEESECAKE! THIS CHEESECAKE IS MADE WITH COCONUT CREAM INSTEAD OF CASHEWS TO KEEP THE COST OF IT DOWN. THE REFRESHING PEPPERMINT TASTE WILL SURE BE A HIT AT YOUR NEXT FAMILY GATHERING. }

{ INGREDIENTS }

BASE INGREDIENTS

1 ½ cups Medjool dates, pitted

2 cups desiccated coconut   

 

FILLING INGREDIENTS

1 can coconut cream

1 ½ cups Medjool dates, pitted

¼ cup coconut oil

2 cups spinach

1 frozen banana

7 drops peppermint edible essential oil or 1 tsp. peppermint extract

1 tsp. vanilla extract or vanilla bean paste  

 

TOPPING INGREDIENTS

½ cup macadamias or ¼ cup cacao nibs  

 

CHOCOLATE SAUCE INGREDIENTS

2 tbsp. coconut oil, melted

2 tbsp. coconut cream

1 tbsp. cacao powder

2 tbsp. coconut sugar or rice malt syrup

{ METHOD }

Cheesecake Directions

Prepare a springform cake tin with coconut oil spray.

Blend base ingredients together in a food processor.

Once combined, press the base ingredients into the cake tin.

Blend filling ingredients together in a food processor and purse until smooth.

Once smooth, pour the mixture over the base and freeze for a minimum of 6 hours or overnight.

Serve with crushed macadamias or cacao nibs and drizzle with chocolate sauce.

Sauce Directions

Whisk all ingredients together and drizzle over cheesecake.

The coconut oil will give an ice magic affect and harden the sauce when it is drizzled over the cold cake. Enjoy!

Tip – The base ingredients can be made in date rolls for a tasty snack after dinner to satisfy sweet cravings!

The filling ingredients can also be made into a mint choc chip chia seed pudding by adding ½ cup chia seeds to the mixture. Allow to-set overnight and enjoy!  

Prep time: 
Cook time: 
Total time: 
+ 1 CAKE, 16 SLICES +

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Categories: SWEETS: NO BAKE.