Peppermint Chocolate Cheesecake Recipe by Heather Resler

• Vegetarian
• Gluten free

• Canned Goods

  • 1 cup Coconut cream

• Condiments

  • 3/4 cup Honey

• Baking & Spices

  • 1 Chocolate shavings
  • 11 tbsp Cocoa powder
  • 1/2 cup Coconut flour
  • 1 tbsp Peppermint extract

• Oils & Vinegars

  • 1 cup Coconut oil

• Nuts & Seeds

  • 3 cups Cashews, raw
  • 1 1/2 cups Coconut chips, unsweetened

Found on blog.paleohacks.com

Description

Ingredients

• 1-1/2 cups unsweetened coconut chips, for crust
• 1/2 cup coconut flour, for crust
• 3 T cocoa powder, for crust
• 1/2 cup coconut oil, melted, for crust
• 1/3 cup honey, for crust
• 3 cups raw cashews, soaked overnight, for filling
• 1 cup coconut cream, for filling
• 1/2 cup coconut oil, melted, for filling
• 1/2 cup honey, for filling
• 1/2 cup cocoa powder, for filling
• 1 T peppermint extract, for filling (use less for a milder peppermint taste)
• Chocolate shavings, optional, for garnish

Directions

• Start by making the crust: In a mixing bowl, combine the coconut chips, coconut flour, 1/2 cup coconut oil, 3 tablespoons cocoa powder, and 1/3 cup honey. Mix well. Press into a springform pan to form a crust. Place in the freezer while you make the filling.
• Make the filling: Combine the cashews, coconut cream, and coconut oil in a food processor. Process until smooth.
• Add the honey, cocoa powder, and peppermint extract. Process until smooth.
• Spread evenly in the crust.
• Freeze for about 20 minutes, or until set.
• Top with chocolate shavings if desired.
• Slice and enjoy! Store leftovers in an airtight container in the refrigerator.