Mint Chip Vegan Cheesecake

Prep Time 30 min Cook Time 4 hr Serves 12 slices     adjust servings

Decadent dairy-free mint cream flecked with bits of chocolate on a chewy chocolate crust!



    • 1 1/4 cups almonds
    • 1 cup pitted dates
    • 2 Tbs raw cacao
    • 1 tsp vanilla
    • Pinch of pink salt
    • Splash of water to help blend


    • 2 1/2 cups raw cashews (soaked overnight)
    • 1/4 cup canned coconut milk (refrigerated overnight, solid cream only)
    • 2/3 cup maple syrup
    • 2/3 cup coconut oil (melted & warm)
    • 2 Tbs lemon juice
    • 1 Tbs vanilla extract
    • 1/2 - 3/4 tsp mint extract, to taste (not peppermint)
    • Dash of pink salt
    • 1/2 bar of mint chocolate, or dark chocolate (about 1/3 cup shaved/finely chopped)

    Garnish (see notes)

    • Coconut whipped cream
    • Melted chocolate or chocolate shavings


      To make the crust:

      1. Pulse all ingredients together in a food processor. Add a splash of water if it's too dry.
      2. Press into a parchment-lined 7" springform pan.

      To make the filling:

      1. Drain and rinse cashews. Blend cashews in a food processor or blender until finely ground.
      2. Add in remaining ingredients except chocolate. Blend smooth, scraping down the sides as needed.
      3. Gently pulse or stir in the chocolate.
      4. Pour over crust and freeze until solid (at least 3 hours).
      5. Remove from springform and transfer to refrigerator for 2 hours.
      6. Garnish with melted chocolate and whipped cream, if desired (see notes). Enjoy!


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