Mini Raw Chocolate Mint Swirl Cheesecakes

Crust:3/4 cup pecans, soaked and dried
3/4 cup sprouted buckwheat, dried in the dehydrator (or additional pecans)
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
1/4 cup raw cacao powder
Filling:
3 cups raw cashews (preferably soaked overnight and drained)
1/2 cup coconut water
1/2 cup raw agave nectar or honey
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
3/4 tsp peppermint extract
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
one handful organic spinach leaves (enough to tint the filling green)
1/4 cup raw cacao powder


Cream :
1 1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
2 cups fresh young coconut meat (or additional soaked cashews if not available)
1/4 cup plus 2 tablespoons raw agave nectar or raw honey
2 teaspoons vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/2 cup coconut oil (warmed to liquid)

 

Lightly coat the bottoms and sides of four 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pecans, buckwheat and cacao powder and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.


 FILLING: Drain the cashews and combine them with coconut water, agave nectar, sea salt vanilla and peppermint in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Add the spinach and process until evenly green. Divide the filling in half and place half back into the food processor. Add the cacao powder to the filling in the food processor and process until well blended. To assemble, drop the fillings, alternating between chocolate and plain over the crust in 1 Tbspful amounts. Once filled, tap on the counter to level and swirl with a knife. place in the freezer to set for about 4-6 hours. 
Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Place in a bowl and put in the freezer to set until frosting consistency, about an hour.  Place the cream in a pastry bag and pipe around the edges and bottoms of the cheesecakes.  Serve!  Store leftovers in the fridge.

Mini Raw Chocolate Mint Swirl Cheesecakes

Crust:
  • 3/4 cup pecans, soaked and dried
  • 3/4 cup sprouted buckwheat, dried in the dehydrator (or additional pecans)
  • 1/8 teaspoon sea salt
  • 10-12 soft medjool dates, pitted and chopped
  • 1/4 cup raw cacao powder
  • Filling:
  • 3 cups raw cashews (preferably soaked overnight and drained)
  • 1/2 cup coconut water
  • 1/2 cup raw agave nectar or honey
  • 1/2 teaspoon sea salt
  • 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
  • 3/4 tsp peppermint extract
  • 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
  • one handful organic spinach leaves (enough to tint the filling green)
  • 1/4 cup raw cacao powder

Cream :
  • 1 1/2 cup raw cashew pieces (preferably soaked overnight)
  • 1/2 cup coconut water
  • 2 cups fresh young coconut meat (or additional soaked cashews if not available)
  • 1/4 cup plus 2 tablespoons raw agave nectar or raw honey
  • 2 teaspoons vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
  • 1/2 cup coconut oil (warmed to liquid)
 
Lightly coat the bottoms and sides of four 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pecans, buckwheat and cacao powder and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

 FILLING: Drain the cashews and combine them with coconut water, agave nectar, sea salt vanilla and peppermint in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Add the spinach and process until evenly green. Divide the filling in half and place half back into the food processor. Add the cacao powder to the filling in the food processor and process until well blended. To assemble, drop the fillings, alternating between chocolate and plain over the crust in 1 Tbspful amounts. Once filled, tap on the counter to level and swirl with a knife. place in the freezer to set for about 4-6 hours. 

Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Place in a bowl and put in the freezer to set until frosting consistency, about an hour.  Place the cream in a pastry bag and pipe around the edges and bottoms of the cheesecakes.  Serve!  Store leftovers in the fridge.
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