Rich mint cream "cheesecake" flecked with chocolate shavings on a chewy chocolate crust, topped with fluffy whipped cream and chocolate drizzle. A mint chocolate lovers dream.
½ Barmint chocolate, or dark chocolate(about ⅓ cup shaved/finely chopped)
Garnish:
Coconut whipped cream
Melted chocolate or chocolate shavings
Instructions
To make the crust:
Pulse all ingredients together in a food processor. Add a splash of water if it's too dry.
Press into a parchment-lined 7" springform pan.
To make the filling:
Drain and rinse cashews. Blend cashews in a food processor or blender until finely ground.
Add in remaining ingredients except chocolate. Blend smooth, scraping down the sides as needed.
Gently pulse or stir in the chocolate shavings.
Pour over crust and freeze until solid (at least 3 hours).
Remove from springform and transfer to refrigerator for 2 hours.
Garnish with melted chocolate and whipped cream (see notes). Enjoy!
Notes
To make the chocolate drizzle, place chopped chocolate in a double boiler. (I use a glass bowl on top of a saucepan of boiling water). Stir frequently until melted. Pour on cake. Easy peasy. I like to chill the cheesecake afterward so the chocolate has a delicate crunch. It makes a very nice texture combo with the cream.To make coconut whipped cream, use the leftover cream from the can of full-fat coconut milk from this recipe. Scoop out only the solid white cream. (Save the leftover coconut water for a smoothie!) Beat the solid cream, 1-2 Tbs maple syrup and 2 teaspoon vanilla with a mixer until whipped and fluffy. I put mine in a gallon-size bag and snipped off the corner to pipe it on.Keep refrigerated. Should last about a week in the fridge. You can freeze for longer storage, but I would do so without the garnishes.