Raw Mint Chip Cheesecake Bars
I have always loved mint chip ice cream (or peppermint bon bon as we call it here). There is just something so refreshing and summery about it, and the green color makes me happy. I enjoy it even more now that I make my own and use natural green color and unrefined sugars. I was craving a bowl a few days back, but then I decided it would be even better to make it into cheesecake. I did not want to make a cake though, so I decided on bars. More simple, and shareable!
I made a crunchy, raw oreo cookie style crust because it just seemed right. It was delicious. I could have eaten that with a spoon, over some ice cream or something. But it made it into the pan to be topped off with a luscious filling. Coconut cream laced with mint and vanilla and studded with raw vegan chocolate chunks.
These were simply heavenly. Trust me, you need to make these while it is still Summer, and they would be perfect for serving at a get together for dessert. Because who doesn't like mint chip ice cream?! These taste like that and cheesecake got married and had a child together. Sooo good!
Raw Mint Chip Cheesecake Bars
Makes 12
Crust:
1 cup finely shredded dried coconut
1 cup sprouted buckwheat groats (or additional shredded coconut or raw walnuts)
3/4 cup soft medjool dates, pitted
1/4 tsp himalayan salt
3 Tbsp raw cacao powder
1 few Tbsp filtered water
Filling:
2 cups young coconut meat, packed
1 large handful spinach
1/4 cup raw coconut nectar or maple syrup
2 tsp vanilla extract
1 tsp peppermint extract
pinch sea salt
1 cup raw cashew butter
1/2 cup raw coconut butter warmed to liquid
1 1/2 cups chopped raw dark chocolate
For the crust, combine all ingredients in the food processor and process until small crumbs. Add the filtered water and pulse until holding together.
Press into an 8x8 inch (or 9x9 inch if you want the bars thinner) pan lined with foil or parchment and oiled with coconut oil (for easy removal). Set aside in the freezer.
For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth. stir in the chocolate chunks.
Pour the filling over the crust.
Place in the freezer to set, about 2-4 hours. Cut into bars and serve!
Store any extra bars in the refrigerator.
For the non-raw bars:
Use crust recipe above for raw bars.
Filling:
1 can full fat coconut milk, chilled
1 large handful spinach
1/4 cup raw coconut nectar or maple syrup
2 tsp vanilla extract
1 tsp peppermint extract
pinch sea salt
1/2 cup raw cashew butter
3/4 cup plus 2 Tbsp raw coconut butter warmed to liquid
For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth (if it clumps up at all, it is because the coconut butter was too cold. Just continue to blend until smooth). Stir in the chocolate chunks.
Assemble the bars and chill the bars the same as the raw version.
