Behold, a secretly low carb mint chocolate cheesecake to which all other cheesecakes aspire to be! Made with cacao powder, pecans, cashews and coconut whipping cream, you'll never get tired of making this deliciously minty dessert.
2 cups raw pecans
¼ cup raw honey or coconut nectar
¼ teaspoon unrefined pink salt
2 cups raw cashews, soaked in water for at least 4 hours or overnight
¼ cup melted coconut oil
½ cup raw honey or 1 teaspoon pure monk fruit extract
½ cup coconut whipping cream
1 cup cacao powder
1 teaspoon pure peppermint or vanilla extract
½ teaspoon unrefined pink salt
1 cup fresh or frozen raspberries
2 tablespoons raw honey or ¼ teaspoon pure monk fruit extract
1 teaspoon pure vanilla extract
Coconut nectar is permitted if you are on the slow breakup plan and can tolerate sucrose.
For coconut cream, place a 14-ounce can of full-fat coconut milk in the fridge overnight. Scoop out the solid coconut cream. Reserve the coconut water to thin the chocolate if needed. Use any remaining coconut water in smoothies and other recipes.
Monk fruit adaption: When removing the honey from this recipe, it is important to make up the liquid portion of the ingredients but adding an ***extra*** 1/2 of coconut whipping cream with the 1 teaspoon of monk fruit. In other words, when using monk fruit, a full 1 cup of coconut whipping cream should be used.
For the Crust
In a food processor, combine the pecans, honey and salt and grind into a coarse meal.
Press the pecan mixture into a 9-inch pie plate and up the sides to form a crust. Clean the bowl of the food processor.
For the Filling
Drain the cashews and discard the water. Combine the cashews, melted coconut oil, honey, coconut cream, cacao powder, peppermint and salt. Process into a smooth paste, scraping down the sides as needed. This can take 10 to 15 minutes. The mixture will become warm.
Spoon the filling evenly into the crust and smooth the top. Let set in the refrigerator for about 1 hour.
For the Topping
Once the cheesecake is set, make the topping. In a small saucepan, mix together the raspberries, honey and vanilla.
Bring to a gentle boil, then reduce the heat and simmer until the mixture is reduced by about half.
Time to Serve!
Spoon the raspberry topping evenly over the cheesecake. Slice and enjoy!
Store, covered, in the fridge for up to 3 weeks or in the freezer for up to 3 months.
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