Description
Delightful vegan cheesecake cubes infused with peppermint and cocoa, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups raw cashews, soaked for at least 4 hours and drained
- ½ cup coconut cream
- ½ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 tablespoon coconut oil, melted
- 1 cup vegan chocolate chips
- 1 cup crushed peppermint candies (or candy canes)
- 1 tablespoon coconut milk (for drizzling)
Instructions
- In a food processor, combine the soaked cashews, coconut cream, maple syrup, cocoa powder, vanilla extract, peppermint extract, and melted coconut oil. Blend until smooth and creamy, scraping down the sides as needed.
- Line an 8×8-inch baking dish with parchment paper. Pour the cheesecake mixture into the dish and spread it evenly.
- Melt the vegan chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Pour the melted chocolate over the cheesecake layer and spread it evenly.
- Sprinkle the crushed peppermint candies over the top of the chocolate layer, pressing them in gently.
- Place the dish in the freezer for at least 4 hours or until firm.
- Once set, remove from the freezer and let it sit at room temperature for about 10 minutes before cutting into cubes. Drizzle with coconut milk before serving.
Notes
- For a festive touch, consider adding a layer of whipped coconut cream on top before serving.
- You can substitute the peppermint extract with almond extract for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cube
- Calories: 190
- Sugar: 10g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Peppermint Hot Cocoa Cheesecake Cubes, Vegan