Paleo Chocolate Cheesecake with Peppermint Filling
Prep time
Total time
Author: Heather Resler
Recipe type: Dessert
Yield: 15 servings
Ingredients
Chocolate Cookie Crust:
- 1 cup raw pecans
- 2 cups large flake unsweetened dried coconut
- ¼ cup coconut oil, melted
- ¼ cup honey
- ¼ cup cocoa powder
- Dash salt
Filling:
- 3 cups raw cashews, soaked overnight and drained
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 tablespoon lemon juice
- 1 to 1-1/2 teaspoons peppermint extract
Chocolate Ganache:
- 3.5 oz dark chocolate, chopped
- ¼ cup coconut oil
Instructions
Crust:
- In a food processor, combine all crust ingredients and process until a course dough forms. Press into a springform pan.
Filling:
- Rinse out the food processor and add all filling ingredients to it. Process until super-smooth. Evenly spread into the cookie crust.
- Chill overnight.
Ganache:
- In a saucepan over low heat, melt together the chocolate and coconut oil.
- Spread over cheesecake and freeze until set.
- Chill in the fridge until serving.
- Slice with a sharp knife that has been run under hot water.
Recipe by Create Delicious at https://createdelicious.com/paleo-chocolate-cheesecake-peppermint/