This is a guest recipe from our Summer Recipe Series by Healthy Jon. To find out more about Jon, head to the box at the bottom of the post.
This is a refreshing and cool, a great dessert for a hot summers day. I have a major sweet tooth and love dark chocolate.
I really don’t like the traditional mint choc chip combination you so often find in ice creams and chocolate as they taste so artificial. But this recipe uses nothing but 100% fresh mint leaves so has wonderful flavour and aroma.
Mint Choco Chip CheesecakePrint This
- For the base:
- 9 medjool dates
- 1 cup of almonds
- 5 tsp of cacao nibs
- 2 squares of dark chocolate
- 3 tsp of cacao
- For the filling:
- 200g of cashews
- ½ a can of coconut milk
- ½ a cup of coconut oil (solid)
- 4 tbsp. of agave
- 2 avocados
- 1 pack of fresh mint leaves
- 1 dash of mint extract
- 1 tsp of wheatgrass powder
- 1 tsp of matcha
- 30g of dark chocolate
Add your cashews and coconut milk to a bowl and leave to one side for a few hours to soften.
Add all your base ingredients to the food processor and blitz until they start to come together.
Remove and spread into the base of a spring form pan, making sure it is even all over, pop in the freezer to set.
Clean the food processor then add the cashews and coconut milk along with the remaining filling ingredients (making sure to sift the wheatgrass and matcha in) and blitz until VERY smooth, the smoother the mixture, the lighter and creamier your cheesecake will be.
When silky smooth pour over the base and set to one side.
Take your chocolate and with a large knife make shards by cutting finely or dragging the blade over the back of the chocolate.
Mix the majority of the chocolate through the cheesecake then spread flat.
Sprinkle the rest of the shards over the top and pop back into the freezer for 3-4 hours then serve