Light a fire. Pour a glass of red wine. And, make this decadent mint chocolate cheesecake for your Valentine. xo

Mint Chocolate Cheesecake
vegan+glutne-free+raw
Makes one amazing 9” pie

Crust Ingredients:
1 cups cocoa powder
1 cup almond flour, sifted
1/3 cup coconut oil
1/4 teaspoon sea salt

Crust Preparation:

• Using a pastry brush coat the bottom and sides of 9” glass pie dish or a spring-form pan with coconut oil and set aside.
• Place remaining ingredients in a mixing bowl and thoroughly mix  with a wooden spoon.
• Firmly press the dough into the bottom and sides of pie dish, using water to keep fingers moist while pressing. This decreases the stickiness factor!
• Cover and place in freezer while making the filling.

Filling Ingredients:
2 1/4 cups cocoa powder
2 1/4 cups maple syrup or agave
1 cup coconut oil
1/8 cup sprouts
1/4 t sea salt
1 teaspoon peppermint extract

Filling Preparation:

• Place all ingredients in a blender and blend until smooth and creamy.
• Pour the filling into the prepared crust.
• Lightly tap the pan on the counter to allow air bubbles to rise to the surface and be released.
• Place cheesecake in the freezer until firm.
• Remove cheesecake from freezer 30 minutes prior to cutting and serving.
• Use a warm and cleaned knife to cut the cheesecake.
• Stay warm and ENJOY!