Mint Chip Cheesecake (Vegan

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Cacao, raw
  • 1 cup Dates, pitted

• Canned Goods

  • 1/4 cup Coconut milk, canned refrigerated

• Condiments

  • 2 tbsp Lemon juice
  • 2/3 cup Maple syrup

• Baking & Spices

  • 1/2 Bar mint chocolate
  • 1 Chocolate or chocolate shavings
  • 1 Coconut whipped cream
  • 1/2 tsp Mint extract
  • 1 Pinch Pink salt
  • 1 Dash Pink salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Coconut oil

• Nuts & Seeds

  • 1 1/4 cups Almonds
  • 2 1/2 cups Cashews, raw

• Liquids

  • 1 Splash Water to help blend

Found on prettypies.com

Description

Directions

• Pulse all ingredients together in a food processor. Add a splash of water if its too dry.
• Press into a parchment-lined 7 springform pan.
• Drain and rinse cashews. Blend cashews in a food processor or blender until finely ground.
• Add in remaining ingredients except chocolate. Blend smooth, scraping down the sides as needed.
• Gently pulse or stir in the chocolate shavings.
• Pour over crust and freeze until solid (at least 3 hours).
• Remove from springform and transfer to refrigerator for 2 hours.
• Garnish with melted chocolate and whipped cream (see notes). Enjoy!