MINT CHOCOLATE CHEESECAKE

INGREDIENTS

FOR THE BASE

100g (1 cup) ground almonds

50g (1/2 cup) oat flour*

20g (1/4 cup) cocoa

1/4 tsp salt

50g (1/4 cup) coconut oil, melted

1 tbsp maple syrup

FOR THE FILLING

300g (2 cups) cashews, soaked for 4 hours**

235ml (1 cup) full fat coconut milk

50g (1/4 cup) coconut oil, melted

5 Ahmad tea Mint Mystique Green Tea bags

120ml (1/2 cup) maple syrup

30g (1/3 cup) cocoa powder

¼ tsp salt

FOR THE GANACHE

100g mint dark chocolate

50g full fat coconut milk

METHOD

  1. Make the base by mixing the ground almonds, oat flour, cocoa and salt in a large bowl, then mix in the coconut oil and maple syrup to form a crumb like dough
  2. Press into an 8” round cake tin with a loose base. Refrigerate while you make the filling
  3. Pour the coconut milk into a saucepan and heat until it starts to bubble. Take off the heat just before it boils. Add the tea bags and leave to steep for 5 minutes, then give them a quick squeeze before removing and discarding.
  4. Allow the milk to cool a little, then pour into a food processor/blender along with the rest of the filling ingredients. Blend until smooth, then pour over the base
  5. Refrigerate overnight (at least 8 hours) or freeze for 4 hours***
  6. To make the ganache, break up the chocolate into a heat-proof bowl. Pour the coconut milk into a saucepan and heat until it starts to bubble
  7. Pour over the chocolate, then let it sit for 2-3 minutes. Stir until the chocolate is melted and you have a smooth and glossy ganache.
  8. Spread on top of the cheesecake and serve!

 

Notes:

* Rolled oats blended into a fine flour in a high speed blender. Use gluten-free oats to make the recipe gluten-free.

** You can soak the cashews in boiling water for 30 minutes instead, then drain and rinse before adding to the food processor.

*** If freezing, remove from the freezer 30 minutes before serving to thaw.