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- Preparing Time: 5 hours and 45 minutes
- Total Time: -
- Served Person: 16
- filling:
- crust:
- chocolate topping:
- 1 teaspoon peppermint extract
- 1 cup full-fat coconut milk
- 8 ounces bittersweet chocolate
- 1/4 cup crushed peppermint candies
- 2 tablespoons coconut oil, melted
- 5 tablespoons coconut oil, melted
- 1 1/2 cups fine chocolate cookie crumbs
- 1 tablespoon stevia in the raw®
- 1 1/2 cups cashews, soaked in water 2 hours, drained
- 2 tablespoons sugar in the raw®
- 2 tablespoons stevia in the raw®
- Carbohydrate 26.1
- Cholesterol < 1
- Fat 22.8
- Protein 3.9
- Sodium 147
- Calories 314 calories;
In a 9-inch square pan, stir together crumbs and coconut oil until combined and press evenly into the pan. Freeze for 1 hour. In a blender combine cashews, coconut milk, coconut oil, Sugar In The Raw(R), Stevia In The Raw(R), and peppermint extract. Blend until completely smooth and pour over crust. Freeze until firm, about 4 hours. In a medium saucepan over low heat, melt chocolate with coconut oil, stirring frequently. Pour over cold cheesecake and immediately sprinkle with peppermint candy, then place back the freezer until set, about 5 minutes. Cut into squares and serve.
