Mint Chocolate Cheesecake


Base 1 cup of ground almonds 1 cup of ground seeds 1 cup of dates (pitted) 2 tbs water Mint Layer 1 avocado 1 cup of cashew nuts 1 small tin of coconut cream 3 tbs maple syrup or raw local honey 1 cup of fresh mint leaves 5 drops food grade mint essential oil Chocolate Layer Add 2 tbs cacao powder 2 tbs maple syrup to the remaining mix above Method: Place all the ingredients for the base, except the water, into a food processor and blend, when all blended add the water and whizz again. The mixture should have a sticky consistency. Press it down into a silicone dish or baking tray For the Mint Layer Add all the ingredients into a blender and blend until smooth, you may need to scrape down the sides a few times to get it to the right consistency. When all blended pour 1/2 of it on top of the base layer and smooth out evenly with a spatula. Place in the freezer to set for 20 mins. For the Chocolate Layer With the remaining mint layer add the cacao and maple syrup and blend till well mixed. Pour this onto the mint layer and spread it out evenly. Place in the freezer to set again. To serve remove from the freezer and leave to sit for 10 mins then chop into slices and serve. Best kept in the freezer in an airtight container. 

#mint #vegan #healthycake #glutenfree #JulietteBryant #Julietteskitchen #mintchoccheesecake #dairyfree

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