Vegan Chocolate Mint Cheesecake
A simple no-bake treat– this vegan chocolate mint cheesecake is so yummy and made using healthier ingredients! With a crumbly base, smooth mint chocolate cheese filling all topped with a layer of smooth ganache.
Ingredients
For the base
- 100g ground almonds
- 50g oat flour Use gluten-free oats to make the recipe gluten-free
- 20g cocoa
- 1/4 tsp salt
- 50g coconut oil melted
- 1 tbsp maple syrup**
For the cheesecake filling
- 300g cashews soaked for 4 hours, then drained and rinsed*
- 235ml full fat coconut milk
- 50g coconut oil melted
- 5 Ahmad Tea Mint Mystique Green Tea Bags
- 120ml maple syrup**
- 1/4 tsp salt
- 30g cocoa
For the ganache
- 100g mint dark chocolate
- 50g coconut milk
Instructions
- Make the base by mixing the ground almonds, oat flour, cocoa and salt in a large bowl, then mix in the coconut oil and maple syrup to form a crumb like dough.
- Press into an 8”round cake tin with a loose base. Refrigerate while you make the filling.
- Pour the coconut milk into a saucepan and heat until it starts to bubble. Take off the heat right before it start to boil. Add the tea bags and leave to steep for 5 minutes, then give them a quick squeeze before discarding.
- Allow the milk to cool a little, then pour it into a food processor/blender along with the rest of the filling ingredients. Blend until smooth, then pour over the base.
- Refrigerate overnight (8 hours) or freeze for 4 hours.
- To make the ganache, break up the chocolate into a heat-proof bowl. Pour the coconut milk into a saucepan and heat until it starts to bubble.
- Pour onto the chocolate and leave for 3 minutes before stirring. Stir until the chocolate is melted and you have a smooth ganache.
- Spread on top of the cheesecake and serve!
Notes
* You can soak the cashews in boiling water for 30 minutes instead, then drain and rinse before adding to the food processor.
** Any liquid sweetener will work
*** Store in an air-tight container in the fridge for up to 4 days.
**** If freezing, remove from the freezer 30 minutes before serving to thaw.
Nutrition
Calories: 503kcalCarbohydrates: 35gProtein: 11gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 0.3mgSodium: 133mgPotassium: 532mgFiber: 5gSugar: 16gVitamin A: 5IUVitamin C: 0.4mgCalcium: 76mgIron: 5mg
Tried this recipe?Let us know how it was!