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Raw Mint Chocolate Chip Cheesecake

Raw Chocolate Chip Mint Cheesecake

Need I say more? Decided to spoil myself this year with a completely raw birthday cake & what better than my favorite… chocolate chip mint.

I’ve always been such a sucker for mint chocolate chip everything so this cake really hit all the right spots.

Chocolate walnut crust, Tri layer cashew cake, raw cacao crunchy topping… Mhmm!


Heres how to make it…

Make sure to have a 8 inch spring form pan ready along with some measuring cups and measuring spoons.

This cake is raw so there is no “baking” needed.

Just be sure to clear a small spot in your freezer for the cake to set.

The cake will need to set overnight or for at least 4 hours.

You will need:
-1/2 cups  medjool dates
-1/2 cups raw walnuts
-2 tbsp  cacao powder
-1 tbsp coconut oil

-2 1/2 cups raw cashews : soaked for 3 hours (drained)
-1/2 cup coconut oil
-1/2 cup rice malt syrup

-1/2 cup raw nut milk of choice: I used macadamia

-1/2 tsp  pink himalayan salt
-1/2 tsp  vanilla extract
-2 tbsp cacao powder

-1 1/2 cup cashews : soaked for 3 hours (drained)
-3/4 cup  coconut oil
-1/2 cup rice malt syrup
-1 tsp peppermint extract
-1/2 tsp spirulina powder (turns it that minty green color)

To make…
1.In a food processor pulse walnuts and cacao, then add dates and coconut oil & pulse until sticky mixture.

2.Lightly grease a spring form pan with coconut oil. Press crust mixture evenly on bottom of pan.

3.In a high speed blender, I use a ninja blender, pulse together all of the white & cacao ingredients EXCEPT cacao. Pore half of the mixture over the crust and spread evenly, than add cacao to remained half and blend until smooth. Pour the cacao mixture over the white mixture evenly.


Bonus … Top the cake off with some raw chocolate sauce & some cacao nibs, mhm!

To make the chocolate sauce melt 2 tbsp coconut oil + 2 tbsp cacao powder over a double boiler. The sauce will instantly harden once it hits the cold cheesecake.

This cheese cake is best ate once defrosted in the fridge.


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