Mint and chocolate are a match made in heaven! Without a doubt one of my favourite flavour combinations. The other day whilst I was prepping my raw chocolate cheesecake for a BBQ we were having that night I thought I would do some experimenting and try out a mint chocolate cheesecake as well!
Let’s just say it was a huge success!! I have attempted a clean mint chocolate chip ice cream in the past which was not so successful so Hubby had a few rude remarks about this attempt but that was short lived as once he took a bite his face said it all!! One piece wasn’t enough, he went back for seconds!
With a crunchy yet chewy base, a smooth creamy centre and a layer of raw chocolate on top this sure does hit the spot…Even my guests who haven’t had raw desserts LOVED it! They would never have guessed it was purely made from whole foods with no refined sugar (even with some sneaky veg hidden inside!!)
RECIPE
Ingredients:
Base
1 cup ground almonds (or any other nut meal)
1/2 cup dates or 6 medjool dates
1/2 cup coconut
1T cacao powder (optional for a chocolate base)
Filling
1 cup soaked cashews
1/2 cup coconut cream
1/2 cup coconut oil
1/2 cup pure maple syrup (or you can use rice malt syrup)
1-2 drops of peppermint essence
1/2 cup baby spinach leaves
Chocolate:
1/2 cup cacao butter
2T cacao powder
2T rice malt syrup (pure maple syrup can be used too)
Method:
Base
1. Put all ingredients into your food processor until all ingredients are combined. You will find that the coconut will break down and release its oils which will help all ingredients to combine and stick together.
2. Once combined press into the container which you plan on using. You can make these in a cake tin, silicon load tin or silicon cupcake cases. For the ones pictured I have used the loaf tin. See here for how you can make bite size versions in silicon cupcake cases. Pop the base in the fridge while you get started on the filling.
3. For the filling combine all ingredients into a blender. (you can use a stick blender if need be). I always taste now to see whether it needs a bit more sweetener/peppermint etc. You can also add in more spinach for a greener cheesecake.
4. Once you are happy with the flavour pour it on top of the base and pop back into the fridge/freezer to set.
5. Once the filling has set you are ready to add the last layer. To make your own delicious chocolate is really easy. on a gentle heat or using a double boiler melt your cacao butter. I have used coconut oil in the past and it also worked, it just resulted in a harder chocolate.
Add in the rice malt syrup or maple syrup and whisk until it dissolves into the cacao butter. Then stir in the cacao and VOILA! you have melted chocolate!
I would recommend a taste now to see whether it is to your liking. You can add in some more sweetener or cacao for a more bitter chocolate.
6. Pour on top of your cheesecake layer and pop back into the fridge to set.
7. I always find it easier to pop into the freezer for 15 minutes prior to cutting as it allows for a nice clean cut.
These keep really well in the freezer for when you get those unexpected guests. Just pull a couple out and let them thaw for 15 minutes before serving!
Enjoy
xxx
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