Niki’s Mint Chocolate Cheesecake

Ah…minty minty fresh cheesecake anyone? It’s so refreshing and so simple to make, no baking required! Everyone can enjoy this vegan and gluten-free sweet treat, so spread the love and enjoy it knowing it’s full of antioxidants thanks to the added spirulina powder, result!

Ingredients:

For the raw cacao cheesecake base:

• 60g of sprouted buckwheat
• 40g of raw cacao nibs
• 80g of raw cacao butter, melted
• 40g of raw cacao powder
• 3 tablespoons of water
• 3 tablespoons of maple syrup

For the mint cheesecake filling:

• 300g of cashews, soaked overnight
• 150ml of water
• 4 tablespoons of maple syrup
• 1 tablespoon of spirulina powder
• 1 teaspoon of peppermint extract @steenbergsltd
• 200ml of coconut oil, melted

For decoration:

• 100g of good quality 70% dark chocolate, melted
• Fresh edible flowers
• Extra raw cacao nibs
• Fresh mint leaves

Method

1. Start off by making your raw cacao base. Simply mix all the ingredients by hand until well incorporated. Add a little water if it’s too thick.
2. Spread out into a loaf tin which has been lined with greaseproof paper. Place in the fridge to firm up whilst you make your mint cheesecake filling.
3. In a high-speed blender, whizz up the cashews, water and maple syrup. The consistency should be thick but not too thick so add a little more water if needed. If it’s nice and sauce like in consistency, add the spirulina powder, peppermint extract and coconut oil and blitz again.
4. Bring out the base from the fridge and pour over your cheesecake filling. Place in the freezer overnight to fully set.
5. Once it’s ready to serve, make sure you take it out of the freezer 1 hour before. Slice up and drizzle with melted dark chocolate, raw cacao nibs and fresh mint leaves, mmm!

Enjoy! Niki xxx