8ounceshigh-quality dark chocolate, I prefer 85%, roughly chopped or chips
1tablespooncoconut oil
¼teaspoonpeppermint extract or more, to taste
Optional: naturally-dyed, corn-syrup-free candy canes or peppermint candies
Instructions
**DO AHEAD** Soak the cashews overnight the night before you are making this.
Line the bottom of a round 9″ springform pan with parchment paper; set aside.
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.
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.
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.
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.
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.
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.
Sprinkle crushed candy canes or peppermint candies on top, if you'd like.
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.