Why Is This Good For Me?
Raw/ Vegan/ Gluten Free/ Dairy Free/ Processed Sugar Free One of my favourite raw cakes would have to be this one! I love chocolate and mint together for it’s refreshing taste. The raw cacao and mint cheesecake is super delicious and has a wonderful smooth texture just like the traditional cheese cake although I use raw cashews to achieve this. A cheesecake that has a great taste and is kind on your body… Yes please! Fresh Mint Helps promote digestion by soothing the stomach is case of indigestion or inflammation. A natural stimulant that helps with depression and fatigue. Good for weight loss as mint stimulates digestive enzymes to absorb nutrients from food and consume fat and use it for energy.Raw Cacao & Mint Cheesecake
Prep time
Total time
Ingredients
- Base
- 1 cup almonds (pre soaked in water up to 6 hours)
- ¼ cup organic buckwheat
- 8 medjool dates pitted
- 1 tablespoon melted coconut oil
- Chocolate layer
- 1½ cups raw cashews (pre soaked up to 4 hours)
- 2 tablespoons cacao powder
- 3 tablespoons organic maple syrup
- ¼ cup coconut oil
- ⅓ cup water
- ½ teaspoon peppermint extract
- Mint Layer
- 1½ cups raw cashews (pre soaked up to 4 hours)
- 1 cup fresh mint leaves
- ½ cup spinach leaves
- 3 tablespoons maple syrup
- ⅓ cup water
- ½ teaspoon peppermint extract
- Topping
- Cacao nibs
- Buckwheat
- Mint leaves
Instructions
- You will need- Food processor or high speed blender and medium round spring cake tin.
- Base:
- Rinse almonds under water in a stainer, add all ingredients into a food processor or high speed blender until combined.
- Scoop out base and spread evenly on a medium sized round spring cake tin (line the bottom with baking paper).
- Sprinkle extra buckwheat on top of the base and place in freezer for 15 minutes.
- Chocolate Layer:
- Make sure you clean your food processor or blender before making this layer.
- Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick.
- Take the base out of the freezer and scoop out the chocolate layer on top and smooth out with a spoon.
- Make sure your edges are clean so the layers look good!
- Place back into freezer for ½ an hour.
- Mint Layer:
- Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick).
- Take out your cheesecake out of the freezer and scoop the mint layer on top and smooth out top with a spoon.
- Place back in freezer for a few hours or over night for it to set (it will become hard in freezer so leave out before serving).
- When you are ready to eat, with a butter knife gently go around the edges of the cake making it easier to remove. Gently undo the cake tin and you can now transfer to a plate.
- Toppings:
- Sprinkle on your toppings however you like and enjoy this delicious treat!
- Keep stored in fridge or place in freezer if you would like it to last longer.
Hello love this recipe, I was just wondering if there is a substitute for the buckwheat to make it coeliac friendly. Thanks
Hi Kathryn,
Thank you!! Buckwheat does not contain wheat and is fine for a coeliac friendly diet. You can substitute for any seeds or nuts of your choice though 🙂