You absolutely never know quite how a recipe is going to turn out until you try it….  I actually read through this one and a few things stuck out as being odd – like the quantities for the ingredients being tiny and I wondered how on earth this could fill a springform pan…

The picture that came with the Nut Free Mint Cheesecake recipe (note I added slice as there is no way what turned out looks anything like a cheesecake) was a lovely high round cheesecake with a vibrant green colouring that holds it’s form… ummm… nothing like the flat brownish, gooey slice that turned out!

Despite this recipe looking like a total disaster… the flavours in this recipe are SPOT ON – tastes great… So I’m going to try this one again at a later date and ‘tweak’ it…

Anyway – the recipe as per the flat slice photos is as follows – if you do decide to make this I recommend 3 things: 1) make it up in a small 12cm container lined with glad bake so you can lift out; 2) double the amount of cacao butter in the filling; and 3) add 1 Tbsp. of lecithin to the filling when processing the coconut and flavourings.

Ingredients:

For the base:

Combine in a food processor…

1/2 cup desiccated coconut

1/4 cup dehydrated buckwheat (soak for 3-4 hours – then dehydrate for an hour or two until dry)

2 Tbsp. cacao powder

1/3 cup pitted dates

1 Tbsp. cacao nibs

1/4 Tsp. vanilla

1 or 2 Tsp. water (only if required after processing ingredients)

Press the mixture into the pan of choice ( I recommend a small 12 cm square container)

For the filling:

1/4 cup coconut water

3/4 cup coconut flesh

1/4 cup packed fresh mint leaves

1 1/2 Tbsp. agave nectar

1/2 Tsp. vanilla

1 Tsp. peppermint extract – or 4-5 drop peppermint essential oil

1/3 cup melted coconut oil

3 Tbsp. melted cacao butter (I recommend doubling this)

1 Tbsp. cacao nibs

*add 1 Tbsp lecithin (extracted soy beans) (I recommend this as it really helps to combine the fats with the coconut water and flesh for a smoother texture)

Method:

Blend together in a blender the coconut water, coconut flesh, mint, agave, vanilla and peppermint (*and lecithin)  until smooth.

Drizzle in the melted coconut and cacao butter and process until well combined.

Add the cacao nibs and pulse (these add a lovely crunch through -so don’t over process).

Pour the filling over the base and place in the freezer for 3-4 hours to set.

Cut while frozen – with any luck it won’t be runny when defrosted like mine was!

Good Luck and stay posted for my new and improved recipe 🙂

Enjoy!

Ally x