Raw Choc Mint cheesecakes

Chocolate Layer

  • 3/4 cup cacao powder
  • 4 drops peppermint oil
  • 1/4 cup cacao butter
  • 1/4 cup coconut oil
  • 1/2 tsp salt
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup buckwheat

Cheeze cake filling

  • 1.5 cups soaked cashews
  • 12 drops peppermint oil
  • 1/2 bunch mint leaves 
  • 3/4 cups coconut oil
  • 4 tbsp xylitol
  • 1 cup coconut cream
  • 1 tsp vanilla extract 

 

Method

  1. In a pot on low heat melt the cacao butter then whisk in all of the remaining ingredients (except the buckwheat) until no lumps remain and it starts to thicken slightly
  2. separate the chocolate into two bowls, stirring the buckwheat into one of them
  3. for the cheesecake filling, blend everything in a high speed blender until really smooth then pour into moulds (I brushed coconut oil on them first) and top with the buckwheat chocolate mix as the base
  4. allow a few hours for them to set in the freezer then pop them out of the moulds and drizzle over the remaining chocolate 
kim wainscoat