Mint Chocolate, no cheese Cheesecake

I have to be honest, I don’t usually like sweet things. I much prefer savoury, and I rarely have dessert!

Somebody recently pointed out to me that I haven’t put any sweet recipes up, and I was reminded of this recipe. I made it purely out of interest, and it was really delicious!

I came across this in a recipe book I bought called Food for Medicine, which provides fuss free, healthy recipes, and a glossary listing the medicinal benefits of each of the ingredients.

The avocado topping has a creamy, velvety texture, and the bittersweet cocoa is balanced out by the freshness of the mint, the sweetness of the honey, and the crunchy nutty base.

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For the base:

200g mixed nuts (eg walnuts, almonds, brazil nuts, hazelnuts)

8 pitted dates

3 tbsp coconut oil

For the topping:

4 very ripe, very soft avocados

5 heaped tbsp good quality cocoa powder (raw cocoa powder tastes better, in my opinion, but normal cocoa powder tastes good too)

2 tbsp honey

2 tsp peppermint essence

3 tbsp melted coconut oil

fresh mint leaves to decorate

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To make the base, put the nuts and dates into a food processor and blend until a stiff dough has formed.

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Melt the coconut oil gently, then add to the mixture, and process again until well combined.

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Transfer the mixture to a 23cm round, loose bottom cake tin.

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Line the base with the mixture, pressing down firmly with the back of a spoon to ensure its tightly compressed. Place in the freezer to set while you prepare the topping.

For the topping:

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Halve the avocados, remove the stones, and scoop the flesh into a food processor.

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Add the cocoa, honey, peppermint essence & melted coconut oil, then blend to make a thick, velvety chocolate mousse.

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Remove the tin from the freezer and check that it has set. If set, pour the chocolate over the base. Otherwise place back in the freezer.

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Smooth down with a palette knife, or the back of a spoon works too!

Chill in the fridge for at least 4-5 hours before serving to allow the coconut oil to set.

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Decorate with mint leaves to serve!

Enjoy xx

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