Mint Chip Cheesecake

Sugar-free, nut-free, dairy-free, raw-food cheesecake—could this get any better??

(recipe author: Heather Pace of

Serving size: 5
Calories per serving: 193

1/2 cup shredded coconut
1/4 cup dehydrated buckwheat
2 tablespoons cacao powder
1/3 cup pitted packed dates
1 tablespoon cacao nibs
1/4 teaspoon pure vanilla extract
1 1/2 to 2 teaspoons water

1/4 cup young coconut water
3/4 cup young coconut pulp
1/4 cup packed mint leaves
3 tablespoons coconut nectar
3 5 drops stevia
1/2 teaspoon pure vanilla extract
4 5 drops peppermint essential oils
1/3 cup melted Coconut Oil
3 tablespoons melted coconut butter
1 tablespoon cacao nibs - pulse in at the end

For the crust
Process the coconut and buckwheat until ground down.
Add the cacao powder, dates, and cacao nibs. Process again until everything is evenly ground.
Add the vanilla and 1 teaspoon water and process again. Add more water only as needed so that the dough holds together when pressed.
Press dough into the bottom of a 6" spring form pan.

For the filling

Blend the water, pulp, mint, coconut nectar, stevia, and vanilla until smooth and creamy in a high speed blender.
Add the remaining ingredients except cacao nibs and blend to incorporate.
Pulse the nibs in at the end to break down but keep texture.
Pour over the crust and chill in the fridge for at least 12 hours or in the freezer for part of the time to speed the chilling.

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