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.
![](https://www.lifeofgoodness.com.au/wp-content/uploads/2014/08/raw-cake-2-300x300.jpg)
Raw Cacao & Mint Cheesecake
Ingredients
- Base
- 1 cup almonds pre soaked in water up to 6 hours
- 1/4 cup organic buckwheat
- 8 medjool dates pitted
- 1 tablespoon melted coconut oil
- Chocolate layer
- 1 1/2 cups raw cashews pre soaked up to 4 hours
- 2 tablespoons cacao powder
- 3 tablespoons organic maple syrup
- 1/4 cup coconut oil
- 1/3 cup water
- 1/2 teaspoon peppermint extract
- Mint Layer
- 1 1/2 cups raw cashews pre soaked up to 4 hours
- 1 cup fresh mint leaves
- 1/2 cup spinach leaves
- 3 tablespoons maple syrup
- 1/3 cup water
- 1/2 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 1/2 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 🙂