I thought it was probably a good idea to take just a quick break from all the sugar, and share a vegan, refined sugar-free dessert. I mean I guess… Actually, ever since I made that vegan chocolate pumpkin cheesecake, I’ve been drying to make more. It’s always nice to know that you have a dessert in the refrigerator, but when it’s decently healthy and sugar free? Yeah, dessert just became that much better.
If you’re a frequent reader, you will probably have noticed that I go heavy on the peppermint recipes in December. I would say it’s probably one of my all-time favorite flavors. I just adore peppermint. Something about it really draws me in. Maybe it’s the cool refreshing taste that lingers in your mouth. Or the fact that it’s zippy and so unlike any other flavor. Perhaps.
So let’s talk about this dessert. I did a similar composition as the vegan cheesecake. I really liked the layers. So, I made a layer of plain chocolate, then a layer of peppermint on the top. Not everyone else loves peppermint as much as I do in my household, so I didn’t want it to be terribly over powering. Actually, my youngest daughter hates peppermint, much to my dismay. Anyway. This is a no bake “cheesecake” that is completely vegan and gluten free. Winning! This does take some refrigeration time, so if you need this for an event, definitely plan ahead. Make it, be healthy, love it.
⟶ This recipe does not have to be made in a springform pan if you do not have one. You could also make it in a 9×9-inch baking dish, just line with parchment paper, ensuring there is enough of a hang over for you to pull out for easy removal.
⟶ If you feel the fillings will combine with each other due to them being too runny, simply pour in the chocolate filling and place in the refrigerator for 30-60 minutes to allow it to firm up. Proceed as directed with the pink, peppermint filling.
⟶ Refined coconut oil is recommended so you do not get any coconut flavor.
Recipe adapted and inspired by Bakerita
For the crust
- 1/2 cup raw almonds
- 1/2 cup blanched almond flour
- 2 Tablespoons cocoa powder
- 1 Tablespoon coconut oil, melted
- 3 Tablespoons pure maple syrup
- 1/4 teaspoon kosher salt
For the cheesecake
- 1 2/3 cup cashews, soaked in water overnight
- 1/2 cup coconut milk
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/4 cup refined coconut oil, melted
- 1/4 cup cocoa powder
- 1 teaspoon peppermint extract
- red food coloring, optional
- Grease a 6-inch springform pan, or line an 6-inch cake pan with strips of parchment paper for easy removal, and grease well. Set aside.
- In the bowl of a food processor, add the almonds, almond flour, cocoa powder, coconut oil, maple syrup and salt and pulse until it comes together. You want the dough to hold it’s shape when you squeeze it together with your finger tips. Press the dough into the bottom of the prepared pan with your hands or the bottom of a glass.
- Wipe out the food processor, and combine the soaked and drained cashews, coconut milk, maple syrup, vanilla extract and coconut oil. Blend until completely smooth and creamy.
- Pour half of the filling into a medium mixing bowl, leaving the other half in the food processor. Add the cocoa powder to one half of the mixture, mixing until combined. In the other half, mix in the peppermint extract and food coloring, if using.
- Pour the chocolate filling into the prepared pan over the crust. Smooth out the top and tap the pan against the counter a few times to release any air bubbles.
- Spread the remaining peppermint filling over the chocolate filling and smooth out the top, tapping the pan against the counter again to release air bubbles.
- Place in the freezer to set for at least 4 hours or over night.
- Let thaw at room temperature for 10-15 minutes before serving. Top with whipped coconut cream and melted chocolate, if desired.
- Store any leftovers, well wrapped, in the refrigerator up to 5 days.