I have been so in love with the chocolate-mint combo lately. YUM. Although strangely enough, I’m actually not much of a chocolate person. But chocolate mint… Now there’s something I can get on board with.
As a little girl, I would always choose vanilla over chocolate. Always. Unless it was those little foiled-wrapped Andes mints. In that case, gimme. I guess I never outgrew my fondness for chocolate-mint. DOES ANYONE?? (That answer is no.)
I tend to get a little turned off when I encounter a recipe that includes soaking cashews. Like, I have to wait overnight for them to get soggy before I can even start making anything? Blah. Maybe I’m just not good at thinking ahead with things like that. Or maybe I’m just too used to this modern age of I-want-it-now instant gratification. Either way, waiting overnight for one of the ingredients to be ready isn’t my thing. Sometimes it’s alright. Usually it’s not.
Because of my annoyance with overnight soaking, I did some research and discovered you don’t necessarily have to wait 8+ hours to soak cashews!
Side note: Does “overnight” actually mean 8+ hours to anyone? If so, I envy you. I seriously wish I was able to get 8+ hours of sleep at night! My “overnight” tends to be more like 6.5 hours… But let’s be real, it would probably would be 7+ if I didn’t scroll through Instagram while lying in bed “trying to fall asleep” every night. Ha.
Anyways. Back to the cashews.
Instead of soaking overnight you can actually boil a pot of water (get it up to that aggressive rolling boil), pour it over your bowl of cashews, and let that sit for 1-2 hours. The 1 hour is completely fine if you’re just so very excited to start cooking, but sometimes I get distracted with other projects and let it go for almost the 2 hours. But hey, no complaints. 1-2 hours beats 8+!
There’s one extra special ingredient in these cheesecakes that I wanted to point out – Purely Elizabeth Chocolate Sea Salt Probiotic Granola. It’s tastebud heaven just eating it straight from the bag. In the crust of these cheesecakes though…whoa baby. BLISS.
I used the granola here partly because it’s magical, and partly because I’m participating in the Purely Elizabeth #eatpurelychallenge! Voting is open to anyone and everyone now through July 1, and you can vote for your favorite recipe only once a day, so every day counts! The top 3 recipes will move on to the final judging round.
If you like mine (I hope you do!), please make sure to vote!
And as always, please let me know if you make these cheesecakes! Btw, they’re 100% firefighter husband approved.
- 1 cup pitted dates
- 1.5 cups Purely Elizabeth Chocolate Sea Salt Probiotic Granola
- 2 Tbsp cocoa powder
- 1.5 cups raw cashews, soaked overnight (or add boiling water and let sit for 2 hours)
- 1 14-oz. can coconut cream
- ⅓ cup agave
- ¼ cup fresh lemon juice
- 3 Tbsp coconut oil, melted
- 6 oz. non-dairy semi-sweet chocolate, melted
- 2 tsp peppermint extract
- Add the dates to a food processor, blend until a sticky ball forms. Remove and set aside. Add granola and cocoa to the food processor, blend to a meal consistency, then add back in the dates and process until a loose (but sticky when pressed together) dough forms.
- Divide dough evenly between 4 mini springform pans (or 1 regular size) and press firmly to the bottom and partly up the sides. Set in fridge to chill while you make the filling. Note: For easier removal of cheesecakes, line pans with parchment paper.
- In a blender, add all filling ingredients and blend on high until completely smooth and silky, about 3 minutes, scraping down sides as needed.
- Pour evenly into each prepared springform. Cover with plastic wrap and refrigerate overnight, or until set.
- Top with any extras as desired (pictured with vegan chocolate sauce and berries), then devour!