Chef Erica's Chocolate Mint Cheesecake

Happy Earth Day!!! For my raw dessert submission I made a Chocolate-Mint cheesecake, the chocolate resembling “dirt” and the Mint resembling “grass”. The food coloring I used to dye the mint topping green with is actually liquid mint-flavored chlorophyll. Chlorophyll is our #1 source of oxygen. Without oxygen, humans could not exist.  So what better way to say “Happy Birthday” to Mother Earth than with a chlorophyll-rich cake?

2 Cups Soaked Almonds
3/4 Cup Raisins, dry
1 Tsp Vanilla Extract
3 Tsp Cocao Powder (optional)

Chocolate Cheesecake / “Dirt” Layer
3 Cups Soaked Cashews
3/4 Cup Extra Virgin Coconut Oil
3/4 Cup Fresh Lemon Juice
3/4 Cup Agave Nectar or Raw Honey
2 Tsp. Vanilla Extract
pinch of Sea Salt
3 Tbsp Cocao Powder
Few Drops Liquid Stevia Extract (optional)
2 Tbsp Psyllium Powder (optional)

Mint Cheesecake / “Grass” Layer
3 to 4 Cups Soaked Cashews
3/4 Cup Extra Virgin Coconut Oil
3/4 Cup Fresh Lemon Juice
3/4 Cup Agave Nectar or Raw Honey
2 Tsp. Vanilla Extract
pinch of Sea Salt
2 Tsp Pepperminut Extract (or to taste)
2 – 3 Tbsp Old Organic Natural Mint Flavor Liquid Chlorophyll (or  just    use 2 – 3 Tbsp fresh Spinach or kale Juice)
2 Tbsp Psyllium Powder (optional)

Topping (optional)
Approx. 3 Cups Shredded Coconut
Mint Chlorophyll, approx. 1 – 2 Tbsp
Edible Flowers

Mix crust ingredients in food processor using S-Blade until smooth. It should be sticky but more like cookie batter than anything else. Press the mixture down flat and evenly onto the bottom of two deep 9″ springform pans. Note: You can make these into pies  if you don’t have the springform pans by simply lining the pie pan with some shredded coconut and lining the sides of the pie pan too.

Next, mix all of the ingredients for the chocolate layer in a food processor on the S-blade once again. Let the blade do it’s job, and let this blend into a creamy texture for a minimum of five minutes. Pour the layer of chocolate cheesecake evenly into the bases and freeze to set. Note: I prefer to make the bottom part of the cheesecake, i.e. “the dirt”,  only about 1/3 of the cake, so I generally freeze or use the excess filling in a separate pan of just chocolate cake.

Blend the Mint Cheesecake ingredients together in the exact same way that you did the Chocolate layer. By now it’s been a good half hour or so, almost, that the first layer has been in the freezer. Take it out and tap it, to make sure it’s solid enough to hold the Mint layer. Now pour the layer of Mint cheesecake on top of the Chocolate Layer. Put in freezer to set.

To make the optional “grass and flower” topping, all you have to do is take the coconut flakes and mix them with some mint-flavored chlorophyll (and/or fresh spinach juice with peppermint extract) in a bowl. Mixing it with a spoon works fine, but it can easily be lightly massaged by hand as well.

After the Mint layer has been set in the freezer, evenly disperse the green “grassy” coconut flakes atop the cake(s), and/or decorate the cake(s) with edible flowers.

Remember: Coconut oil is an oil that is only solid in colder temperatures. To maintain or save your gorgeous cake, store in a freezer until about 1/2 to 1 hour before serving. It usually thaws fast! It will last in the fridge, too.


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  1. I am new to all of this (being raw and preparing my own food), but the directions seem to stop before giving you all of the info.

  2. Thank you so much for bringing this to my attention, Paul! I don’t know how this got by me! You are absolutely right, a significant portion of the instructions were missing! I’ve updated the post now and the full version is there for your use. Thank you, again, for taking the time to bring this to my attention!

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