Chocolate and mint are a delicious pairing, but vanilla and mint are equally amazing, and this gorgeous raw cheesecake can attest to it. This can be made as a cake or mini cheesecake bars. I like to keep the bars in the freezer and enjoy them frozen as a cool treat.
1 cup (170 g) almonds
Pinch of sea salt
1 cup (180 g) dates
1½ cups (250 g) raw cashews, soaked for 4 to 6 hours
¼ cup (60 ml) agave nectar
2 tablespoons coconut oil, melted
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
½ cup (15 g) spinach
1 tablespoon fresh mint
1 Place the almonds and salt in a food processor and pulse until they’re ground to a coarse flour. Add the dates and blend until a sticky dough forms. Press into a 6-inch (15-cm) springform pan, or an 8 x 8-inch (20 x 20-cm) brownie pan if making cheesecake bars. Chill in the freezer while the filling is prepared.
2 Drain and rinse the cashews. Place them in a food processor along with the agave, coconut oil, lemon juice, and vanilla. Process until smooth. Pour three-quarters of the mixture into the chilled crust and spread out with a spatula.
3 To the last quarter of the mixture in the food processor, add the spinach and mint and blend until smooth. Top the vanilla filling with this mix, and again spread it out to the edges with a spatula. Or, if your feeling adventurous, add the blend to the cheesecake a big spoonful at a time, then use a toothpick or chopstick to swirl it around and achieve a marbled effect.
4 Return the cheesecake to the freezer and chill for at least 2 hours. Slice while frozen and then allow to thaw in the refrigerator for an hour before serving, or serve straight from the freezer if you prefer a frozen treat.
Result: Vanilla Mint Cheesecake
Have a good meal, and see you soon with new delicious ingredients.
Maybe you’ll like this Summer Rolls: Mango, Avocado, And Cucumber Summer Rolls