Mint Chip Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mint chip cheesecake combines a creamy cashew-based filling with a nutty chocolate crust and rich dark chocolate ganache. Minty and refreshing with crunchy cacao nibs throughout. A paleo and vegan dessert for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup raw pecans
- ½ cup almond flour
- 4 pitted dates
- 2 tablespoons cacao powder
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
- 2 cups raw cashews (soaked in cold for at least six hours or preferably overnight, see notes)
- ½ cup canned coconut milk (shaken)
- ¼ cup coconut oil (melted and cooled, use refined coconut oil if you want no coconut flavor)
- ⅓ cup maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- ½ teaspoon mint extract
- ¼ cup fresh mint leaves
- ¼ cup cacao nibs
- Optional: natural green food coloring
- 3 ounces dark chocolate (I used 72%)
- ⅓ cup canned coconut milk
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 50mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 340mg
- Calcium
- 53mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 50MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.