Chocolate Peppermint Cheesecake:
1 1/2 cups of pecans
1 package of Anna’s Chocolate Mint thins
1/2 cup raisins
2 TBSP agave syrup
2 TBSP melted coconut oil
1/2 TSP salt
Chop pecans and chocolate mint thins together in a high power blender until they are fine crumbs, transfer to mixing bowl. Add the salt, agave syrup and coconut oil, mix well with a fork. Press down into a srpingform cheesecake pan and put in the freezer.
4 cups raw cashews (soaked in water for a few hours)
1/4 cup lemon juice
4 squares dark bakers chocolate (make sure its vegan)
1 TBSP coconut oil melted
1 cup agave syrup
2 TBSP liqueur
1/2 cup almond milk
3/4 cup coconut oil melted
In a small saucepan put the 4 squares of bakers chocolate and 1 TBSP of coconut oil and melt into a liquid.
In a large high power blender put the cashews, lemon juice, agave syrup, melted chocolate and liqueur.(If you want this cheesecake to be very pepperminty use something like a peppermint shcnapps ,I didn’t have any so I used Maker’s Mark bourbon and it turned out delicious.)
If you need more liquid to be able to blend this use the 1/2 cup of almond milk, if you need more use more if you need less use less or don’t use it at all if you have a really good blender.
Once this is very smooth, slowly pour the 3/4 cup of coconut oil into the mixture while the blender is still churning.
When oil is completely combined with the chocolate chashew mixture and it is very smooth, pour this into the springform cheesecake pan ontop of the crust. Leave this in the freezer for about 2 hours until set.
1 TBSP coconut oil
2 cups vegan chocolate chips
peppermint extract to taste
2 cups of vegan peppermint chocolate chips
In a small saucepan melt down coconut oil with either the peppermint chocolate chips or the regular chocolate chips and peppermint extract.
Once they have fully melted pour overtop of the already set cheesecake and smooth with a spatula or a knife, make sure the top is very smooth. Put this back in the freezer for about an hour.
Once it is set you can leave it in the fridge, or leave it in the freezer and take it out 1/2 an hour before serving.