Mint Chocolate Cheesecake
This final recipe is a visual treat. A good substitute for the lecithin powder is Irish moss. The green superfood powder is optional and is used as a decorative touch. There are many different brands of superfood powder that will work, including Klamath algae, spirulina, and Vitamineral Green.
INGREDIENTS | SERVES 6
- 1 cup Brazil nuts
- 1 cup dried coconut
- 1 teaspoon salt
- 2 cups cashews
- ½ cup liquid cacao butter
- 4 tablespoons agave nectar
- ½ teaspoon vanilla extract
- 2 tablespoons liquid coconut oil
- 2 tablespoons lecithin powder
- ½ cup raw cacao powder
- 4 tablespoons fresh mint, chopped
- ½ teaspoon green superfood powder (optional)
Prepare the crust by processing the Brazil nuts, dried coconut, and ½ teaspoon salt in a food processor with the
Sblade until smooth. Press the crust into a 9″ springform pan.
Prepare the filling by processing the cashews, cacao butter, agave nectar, ½ teaspoon salt, and vanilla in a food processor until smooth. Wait until the ingredients are smooth and then add the coconut oil and lecithin powder. Divide this filling into two parts, each in a different bowl.
To first half of the filling batter, add cacao powder and pour on top of the crust in the springform pan.
To the second half, add the chopped mint and green superfood powder and pour on top of the first layer of filling.
Swirl the filling with a chopstick.
Place the cheesecake into the freezer for 3 hours until solid. Remove the springform pan. You may need to use a knife around the edge to gently free the cake from the form. Let it thaw for 30 minutes to 1 hour.
Calories: 737 | Fat: 66 g | Protein: 14 g | Sodium: 209 mg | Fiber: 8 g
Cacao butter is the concentrated oil from the cacao bean. It makes smooth and rich chocolate desserts and is high in healthy fats, antioxidants, and magnesium.