Vegan Mint Cheesecake

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If minty flavour is your thing then you've got to try this cheesecake...

Ingredients

Crust

65g Pecans
65g Almond flour
4 Dates pitted
2 tablespoons Cacao powder
2 tablespoons Coconut oil
1/4 teaspoon Salt

Filling

250g Cashews soaked overnight
65g Coconut milk canned
80ml Maple syrup
2 tablespoons Lemon juice
1 tablespoon Vanilla extract
1/2 teaspoon Mint extract
30g Fresh mint
30g Cacao nibs optional

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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