Vegan Mint & Chocolate "Cheesecake"
Creamy, refreshing mint-chocolate vegan cheesecake—freezer-friendly and perfect for festive gatherings.
Keywords
- vegan recipes
- healthy recipes
- vegetarian recipes
- easy recipes
- nutritious breakfasts
- quick dinners
- simple desserts
- food travel
- cooking tips
- cookbooks
- recipe ebooks
- meat-free meals
- plant-based cooking
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cocooncooks.com.
Cooking tools:
- Food processor
- Blender
- Pan
- Freezer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Fork
Ingredients
- 350 g medjoul dates, pitted
- 150 g raw almonds
- 130 g sunflower seeds
- 20 g raw cacao powder
- 1 pinch of fine himalayan salt
- 400 g raw cashews, soaked overnight (or for a minimum of 4 hours)
- 250 ml coconut milk (from a tin)
- 180 ml rice malt syrup
- 125 ml coconut oil, melted
- 25 g fresh spinach leaves
- 2 tsp peppermint extract
- 125 ml melted coconut oil, room temperature
- 30 g raw cacao powder
- 60 ml maple syrup
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