Peppermint slice

Peppermint slice

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
18 slices
Photographer
Elisa Watson, Jeremy Butler

Forget after-dinner mints. This cheesecake is every bit as creamy and refreshing. A welcome treat after any meal.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
70g medjool dates, pitted
40ml rice malt syrup
30g unsweetened desiccated coconut
300g raw almonds
25g cacao powder

Filling

Quantity Ingredient
300g raw cashew nuts
180ml rice malt syrup
60g coconut oil
400ml tinned coconut cream

Topping

Quantity Ingredient
35ml rice malt syrup
35g coconut oil, melted
25g cacao powder
1 teaspoon vanilla extract

Method

  1. Put the cashew nuts in a large bowl and cover with boiling water. Soak for 30 minutes.
  2. Line the base and sides of a 20 cm × 20 cm × 7 cm deep square springform cake tin with baking paper.
  3. Blend the base ingredients and 30 ml water in a food processor until the mixture starts to come together. Press the mixture firmly into the base of the prepared tin. Put it in the freezer while you prepare the filling.
  4. Drain and rinse the cashew nuts very well. Blend the drained cashew nuts, rice malt syrup, coconut oil, coconut cream, mint leaves and lemon juice in your food processor until smooth and well combined. Add the peppermint extract and spirulina and blend to combine. Pour the mixture over the base and freeze for 3 hours to set.
  5. To serve, remove from the freezer and sit at room temperature for 30 minutes. Using a warm, sharp knife, cut the cheesecake into 18 slices.
  6. For the topping, in a bowl mix the rice malt syrup, coconut oil, cacao powder and vanilla extract until smooth. Using a piping bag or spoon, drizzle the chocolate over the squares.
  7. Store the remaining slices in an airtight container in the freezer for up to 1 month.

Note

  • You can use maple syrup in place of rice malt syrup.
Tags:
wholefood
allergy-friendly
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