Mint Chocolate Vegan Cheesecakes

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Mint Chocolate Vegan Cheesecakes by @laurenonesi

Ingredients

5 Emmy's Organics Double Chocolate Mint Coconut Cookies

2 cups raw organic cashews

1.5 cups pitted dates

1.5 cups raw pecans

3/4 (ish) cups of any plant based milk

3 Tbs cacao powder

1 Tbs coconut sugar

1/4 cup dairy free chocolate chips

1/2 Tbs coconut oil

Peppermint oil

 

 

Instructions

Step One: Add the cashews to a bowl and cover with water! Let them soak while you make the date/pecans mixture.

Step Two: In a food processor blend the dates, pecans, and 4 of the Emmy's cookies. Blend for about 2-3 minutes total, but stop and mix everything well every 20-30 seconds. The consistency should be sticky after 2-3 minutes, but not so sticky that it heavily sticks to your hands if you touch it. If you press it together it should stick together.

Step Three: Put a piece of parchment paper in an 8X8 pan. Press the date/pecan mixture into the pan and spread among the whole bottom of the pan evenly.

Step Four: Cashew cream time! Add the cashews, 1/3 cup of the milk, the coconut sugar, and the cacao powder to a high speed blender. (a food processor kinda works, but nowhereeee near as well). You may need to use the whole 3/4 cup milk, but you may only need the 1/3 cup that you add at first! It depends how soft the cashews are that you are using. Blend for 10-15 seconds at a time, mix, add more milk if necessary, and continue that until it becomes perfectly smooth. & TRUST ME, it will become 100% perfectly smooth after doing that for a few minutes! 

Step Five: Pour the cashew cream into the pan on top of the dates/pecans. Crush up 1 Emmy's cookie & crumble it around the top. Place in the freezer for 5+ hours or until frozen.

 

THE BEST PART:

Once they are frozen take them out of the freezer and let them warm up for 10-15 minutes. In the meantime, add the coconut oil & chocolate chips to a small pot on LOW heat with 1-2 drops of peppermint oil. Stir consistently until the chocolate is melty & drizzly. Pull the cheesecake bars out of the pan with the parchment paper, cut into desired size, and drizzle with chocolate! ENJOY!

Keep stored in the freezer & mildly defrost as desired before eating.

 

vegan-cheesecake

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