Rawsome Chocomint Cheesecake!

If you've a garden that grows mint like a weed in summer, get a hold of some for this refreshingly decadent  dessert! 

For the crust:

1 Cup Macadamias

½ cup Sprouted and Dried Buckwheat (you can substitute with Buckwheaties or more nuts)

½ Cup Coconut Crunch

¼ teaspoon Vanilla Sea Salt (or plain salt if preferred)

¼ teaspoon of Vanilla Bean Powder

1 Cup Dried Coconut

2 teaspoons Cacao Powder

1 Cup of Medjool Dates (stones removed)

1 teaspoon Coconut Oil (does not need to be melted)

For the mint filling:

3 Cups soaked Cashews

2 Cups Almond Milk (you can vary this depending on consistency) 

¼ Cup Lemon Juice

¼ teaspoon Vanilla Bean Powder

1 teaspoon Vanilla Extract

3 Cups of Fresh Mint Leaves

10-20 drops of Food Grade Peppermint Oil (I use DoTerra)

2 teaspoons AFA powder or Spirulina (make sure it’s a low odour one)

1 Cup Coconut Nectar

1 Cup Coconut Oil (melted)

1 Tablespoon Lecithin (melt this in with the coconut oil) – you don’t have to use lecithin but it helps bind everything a little.

For the chocolate filling:

4 Tablespoons Cacao Powder

1 Tablespoon Coconut Nectar

1 Tablespoon Vanilla Extract

Method:

Crust:

1)     Take a 10 inch spring form cake tin and grease the bottom slightly with Coconut Oil or line it with baking paper (just be careful that there are no creases if you take this option) you can also use plastic wrap.

2)     Blend the nuts first, then add the other dry ingredients. With the food processor going, slowly add the dates through the feeder tube until the crust starts to rise up the sides of the bowl, stop and scrape this down, and continue, add the Coconut Oil in here as well. 

3)     Gently press the base into place, it should be a little sticky but pliable. Once you have covered the base of the pan evenly, pop it in the freezer while you make the topping.

Mint Filling:

4)     Add all the ingredients to a blender (not food processor!), Coconut Oil and Lecithin. Blend till smooth and creamy, slowly add the Coconut Oil and Lecithin.

5)     Now take your pan from the freezer and pour in about ¾ of your mixture.

Chocolate Filling:

6)     Take the remaining mixture and add the Cacao Powder, Nectar and Vanilla and blend

7)     Pour the mixture into the pan, moving the jug around so as to distribute it evenly. You should feel that the majority of the chocolate mixture has gone deep into the original layer. Then take a chopstick and quickly swirl it around to create a nice effect.

8)     Return to the freezer for 1-2 hours to set, or overnight, then pop in the fridge for an hour or so before serving.

9)     Top with grated Chocolate. Thereafter it can stay in the fridge for up to a week (if you have a padlock.)

Notes:

·       Because the liquid portion can vary in flavour consistency (Almond/Coconut) check your filling for flavour very often. The best thing to add is in fact salt, not sugar, so try a pinch first to see if that works.

·       You can experiment with any nuts you like for the crust but I don’t recommend more than ½ cup of Coconut Crunch or 1 cup of Buckwheaties.