Mint Chip Vegan Cheesecake

• 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 of 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 mywholefoodlife.com

Description

Ingredients

• 1 1/4 cups almonds
• 1 cup pitted dates
• 2 Tbs raw cacao
• 1 tsp vanilla
• Pinch of pink salt
• Splash of water to help blend
• 2 1/2 cups raw cashews (soaked overnight)
• 1/4 cup canned coconut milk (refrigerated overnight, solid cream only)
• 2/3 cup maple syrup
• 2/3 cup coconut oil (melted & warm)
• 2 Tbs lemon juice
• 1 Tbs vanilla extract
• 1/2 - 3/4 tsp mint extract, to taste (not peppermint)
• Dash of pink salt
• 1/2 bar of mint chocolate, or dark chocolate (about 1/3 cup shaved/finely chopped)
• Coconut whipped cream
• Melted chocolate or chocolate shavings

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.
• 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, if desired (see notes). Enjoy!