Choc Mint Raw Vegan Cheesecake

By Chef: Todd and Courtney
Posted: October 26, 2015


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This luscious raw cheesecake draws it’s minty-fresh flavor from real peppermint essential oil; it completely compliments the richness of the raw cacao. In terms of essential oils, you get what you pay for, so use something high quality, organic, and food-grade such as the doTERRA range. These oils are incredible!!

Aside from sheer deliciousness, this dessert also has some medicinal qualities due to the peppermint essential oil. Some of the benefits of peppermint oil include its ability to treat indigestion, headaches, congestion, energy/alertness and sore muscles. Enjoy!


  • 1.5 Cups pitted Medjool dates
  • 1.5 Cups raw almonds
  • 2 tablespoons cacao powder
  • 1 tablespoons coconut oil
Vanilla and Chocolate Filling
  • 2 1/2 Cups raw cashews, soaked overnight
  • 1/3 Cup of coconut oil
  • 1/2 Cup of coconut nectar
  • 1/2 Cup of raw almond milk (can use coconut milk, coconut cream, cashew milk)
  • 1/2 teaspoon Himalayan sea salt
  • 2 tablespoons cacao powder
Mint Chocolate Chip filling
  • 1 1/2 cashews, soaked over night (rinsed and drained)
  • 1/2 cup coconut nectar
  • 2/3 cup coconut oil
  • 4 drops of DoTERRA peppermint essential oil
  • 1/2 teaspoon of spirulina powder (to colour, you may need more)
  • 1/4 cup of raw vegan chocolate chips (can use cacao nibs)


  1. Add to the food processor, the nuts and cacao powder and process until fine
  2. Add the dates and coconut oil and continue processing until the mixture is consistent. The final base mixture should hold together when you pinch it between your fingers. If it doesn’t get to this consistency add a tablespoon of filtered water, process and then pinch test again.
  3. Lightly grease your 9 inch spring-form pan with coconut oil
  4. Distribute the crust evenly on the bottom of the pan, pressing into the tin with your fingertips. Set aside while making cheesecake filling.
Vanilla and Chocolate Filling
  1. Blitz all ingredients except cacao in a high speed blender until creamy.
  2. Once mixture is blended until smooth pour half of the mixture onto of the base mixture. Put aside, into the freezer.
  3. Add cacao powder into the rest of the filling mixture and blend until combined.
  4. Pour chocolate mixture on top of vanilla mixture and put back into the freezer to set.
Mint Chocolate Chip filling
  1. Blitz all ingredients except the Choc chips in a high speed blender until creamy.
  2. Once creamy add in your raw vegan chocolate chips (or cacao nibs) and mix gently
  3. Pour mint chocolate chip mixture on top of the chocolate layer and put back into the freezer to set.
  4. Freeze overnight, or until set.
  5. Remove from springform tin and decorate with extra raw vegan chocolate chips, chocolate bliss balls, mint leaves and any other delicious choc treats.