Dark Chocolate Peppermint Vegan Cheesecake
Prep time: 
Total time: 
Serves: 10-12 servings
 
gluten-free, grain-free, paleo, dairy-free, egg-free
Ingredients
Crust
  • 1½ cups raw almonds*
  • ¼ cup unsweetened shredded coconut
  • 10 soft Medjool dates
  • ¼ cup raw cacao / cocoa powder
  • 2 tablespoons coconut oil
  • Pinch sea salt
Cheesecake
  • 3½ cups raw cashews, soaked overnight
  • 1 cup Plain Silk Almondmilk Yogurt (or other dairy-free yogurt)*
  • ½ cup maple syrup or honey
  • ½ cup coconut oil, liquified
  • ½ cup lemon juice
  • 2 vanilla beans scraped, ½ teaspoon vanilla bean powder or 1 tablespoon vanilla extract
Dark Chocolate Peppermint Topping
  • 8 ounces high-quality dark chocolate, I prefer 85%, roughly chopped or chips
  • 1 tablespoon coconut oil
  • ¼ teaspoon peppermint extract or more, to taste
  • Optional: naturally-dyed, corn-syrup-free candy canes or peppermint candies
Instructions
  1. **DO AHEAD** Soak the cashews overnight the night before you are making this.
  2. Line the bottom of a round 9″ springform pan with parchment paper; set aside.
  3. Make the Crust: In a food processor fitted with the S blade, process the nuts, coconut, dates, cacao, coconut oil and sea salt until you have a coarse sand-like consistency, leaving some bits of the nuts make for a nice texture.
  4. Press mixture into the prepared springform pan, using your hands or the bottom of a cup, glass or measuring cup, to press down firmly then cover with plastic or foil and freeze until ready to use.
  5. Make the Cheesecake Filling: After the cashews have soaked, discard the soaking water, give them a quick rinse and add all of the cheesecake filling ingredients to the container of a high speed blender or food processor. Process or blend on high for several minutes, until super creamy.
  6. Once blended, pour the cheesecake filling over the crust, tap the pan on the counter several times to eliminate any air bubbles. Freeze the cheesecake until solid, for at least 4 hours before serving, preferably overnight.
  7. When ready to serve, remove the pan from the freezer, immediately releasing the springform pan to prevent sticking. Place on a cake stand or serving platter and allow the tart to thaw for 15 to 30 minutes.
  8. Chocolate Topping: While the cheesecake is thawing, melt your dark chocolate, over a double boiler or in short increments in the microwave, whisking in the coconut oil and peppermint extract. Whisk until well combined. Pour the melted chocolate over top the cheesecake and using a spatula, knife or offset spatula, spread it around, quickly before it hardens, allowing a little to drizzle over the edges.
  9. Sprinkle crushed candy canes or peppermint candies on top, if you'd like.
  10. Cut and serve. Store in the refrigerator or freezer.
Notes
For the crust, if you can't do almonds, you can also use pecans, walnuts, macadamias and many other nuts, or a combination of your faves.
Recipe by Tasty Yummies at https://tasty-yummies.com/dark-chocolate-peppermint-vegan-cheesecake/