These cheesecake slices are the ultimate way to celebrate St Patrick’s Day and you’d never guess what makes them so green… spinach! These bars have a no-bake brownie style base topped with a smooth minty cheesecake filling all topped with a thicker layer of Dark Mint Chocolate. They are vegan, gluten-free and require no baking.
Chocolate Mint Cheesecake Slices
Prep Time: 30 minutes
Serves: 9-12 People
Ingredients
For the base
¾ cup dates, pitted weight
1 cup oats
½ cup almonds
¼ cup cocoa powder
A pinch of salt
For the cheesecake filling
1 cup cashews, soaked
½ cup coconut cream*
1 cup spinach
1 tbsp lemon juice
2 tbsp maple syrup
4 tbsp coconut oil, melted
2 tbsp desiccated coconut
¼ tsp peppermint extract
For the topping
2 Divine Dark Chocolate with Mint Crisp bars
2 tbsp coconut oil
**you can either buy a tin or carton of pure coconut cream, or chill 1 can of full-fat coconut milk in the fridge overnight and then scoop off the solid cream part and weigh out ½ cup.
Method
Step 1
Soak the cashews for the filling: add the cashews to a large bowl and either cover with water and soak for 6-8 hours or overnight or cover with boiling water then let them soak for 1 hour. Drain and rinse the cashews.
Step 2
Make the base: line an 8-inch square tin with parchment paper. Soak the dates in boiling water for 10 minutes. Add the oats and almonds to a food processor and blitz to a fine meal. Add in the drained dates, cocoa powder and salt and blend again to reach a sticky mix. Press into the dish to make an even base layer and chill in the fridge.
Step 3
Make the cheesecake filling: add the drained cashews to a blender along with all of the other cheesecake filling ingredients and blend till really smooth and no lumps remain. Pour over the chocolate base and freeze for 30 to 60 minutes.
Step 4
Make the topping: melt the chocolate and coconut oil and pour over the cheesecake. It’s ok if the cheesecake isn’t set yet, use a small knife to make swirls through the chocolate and cheesecake mix. If you’d like neater layers, let the cheesecake mix rest for 1-2 hours then pour over the chocolate and spread out evenly. Then transfer to the fridge to set for 4 to 6 hours.
Step 5
Once set, use a sharp hot knife to slice into 9 large or 12 smaller squares. Store leftovers in the fridge in a sealed container for up to 1 week or in the freezer for up to 1 month. Enjoy at fridge or room temperature.
