Mint Chocolate Cheesecake

0

If you’re still planning your holiday menu (and a few of us at Dishing are still planning bright and early this morning), then how about adding a health dessert to your list. This one comes from Healthy Being and is sure to add a bit of nutrition to an otherwise decadent day.

 

Mint Chocolate Chip Cheesecake

Ingredients

  • For the crust
  • 1 ¼ cup dry almonds
  • ¾ cups walnuts
  • 1 cup dates, chopped; if dates are hard, soak in hot water for 15 minutes
  • ¼ cup cacao
  • ¼ tsp salt
  • For the base batter (makes 4 cups):
  • 1 cup spinach
  • 1 ¼ cups water
  • 3 cups sprouted cashews (to sprout, soak in filtered water for 6-12 hours)
  • ¾ cup agave
  • 1 tbs lemon juice
  • 1 tbs vanilla
  • ½ tsp salt
  • For the mint batter:
  • 2 cups base batter
  • ¾ cup fresh mint
  • ½ cup coconut oil, melted
  • For the chocolate batter:
  • 2 cups base batter
  • ½ cup cacao
  • ½ cup coconut oil, melted
  • 2 tablespoons agave
  •  
  •  

Instructions

  • Blend walnuts and almonds in food processor until powdery. Add salt and cacao; blend to combine. Add dates and start to blend. Add water 1 tablespoon at a time until is all starts to stick together. Press into the bottom of a spring form pan.
  •  
  • To make the batters:
  • Start by placing spinach and water in blender. Blend until spinach breaks down, then strain through nut milk bag to remove any pulp. Pour spinach water back into the blender, add the rest of the base batter ingredients and blend until smooth.
  • Remove two cups of base batter and set aside.
  • Add ingredients for the mint batter to blender with the remaining two cups of base batter. Blend until smooth.
  • Mix with ingredients for the chocolate batter with the other two cups of base batter.
  • Assemble the cheesecake:
  • Have the crust and two kinds of batter in front of you. Pour 2 tablespoons of mint batter in the center of the crust. Pour 2 tablespoons chocolate batter in the center of that mint batter blob. Repeat this process, alternating the batters 2 tablespoons at a time, until you have used up all the batter. Don’t try to spread the batter, just let gravity do the work. Cover with plastic and place in the freezer for at least 4 hours to set. Thaw a bit before serving.
http://dishingjh.com/mint-chocolate-cheesecake/
Comments
Share.

About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She's a true southern food junkie, but loves every type of food (there's nothing she won't eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you'll always find her on the hunt for the perfect Bloody Mary.

Comments are closed.