- Crust:
- 1 1/2 cups fine chocolate cookie crumbs
- 5 tablespoons coconut oil, melted
- 1 tablespoon Stevia In The Raw®
- Filling:
- 1 1/2 cups cashews, soaked in water 2 hours, drained
- 1 cup full-fat coconut milk
- 2 tablespoons coconut oil, melted
- 2 tablespoons Sugar In The Raw®
- 2 tablespoons Stevia In The Raw®
- 1 teaspoon peppermint extract
- Chocolate Topping:
- 8 ounces bittersweet chocolate
- 2 tablespoons coconut oil, melted
- 1/4 cup crushed peppermint candies
- In a 9-inch square pan, stir together crumbs and coconut oil until combined and press evenly into the pan. Freeze for 1 hour.
- In a blender combine cashews, coconut milk, coconut oil, Sugar In The Raw(R), Stevia In The Raw(R), and peppermint extract. Blend until completely smooth and pour over crust. Freeze until firm, about 4 hours.
- In a medium saucepan over low heat, melt chocolate with coconut oil, stirring frequently. Pour over cold cheesecake and immediately sprinkle with peppermint candy, then place back the freezer until set, about 5 minutes. Cut into squares and serve.
04/03/2018
recipepes.com
No-Bake Chocolate Peppermint Cheesecake Squares, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
