Vegan Mint Cheesecake
Featured Product:
Organic Virgin Coconut Oil
If minty flavour is your thing then you've got to try this cheesecake...
Ingredients
Crust
65g
Pecans
65g
Almond flour
Filling
250g
Cashews
soaked overnight
65g
Coconut milk
canned
80ml
Maple syrup
2 tablespoons
Lemon juice
1/2 teaspoon
Mint extract
30g
Fresh mint
Instructions
Crust
Grease a cake tin with coconut oil. Pop the pecans, flour, dates, cacao powder, coconut oil and salt into a food processor and blend until you've got a sticky dough-like consistency. Press the mixture into the prepared cake tin and place in the fridge.
Filling
Place the cashews, coconut milk, coconut oil, syrup, lemon juice, vanilla, mint and mint leaves into the food processor and blend until smooth and creamy. Taste and add more syrup or mint extract if needed. Mix in the cacao nibs if using.
Spoon the mixture on top of the crust and smooth the top. Place in the freezer until ready to serve.
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