NO-BAKE CHOCOLATE PEPPERMINT CHEESECAKE SQUARES

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Prep: 5 hrs 30 mins | Cook: 15 mins | Total: 5 hrs 45 mins | Servings: 16 | Yield: 16 servings

Dessert anyone? This recipe of a cake that I am sharing with you today is one the easiest and most hassle-free recipes I have ever tried! What I love about this cake is the combination of flavors. The coconut, peppermint, chocolate, etc., play in your mouth. You would want to take a bite all the time. Give this one a try and feel free to add more ingredients if you feel like it lacks flavor. I highly recommend that you give it your take and share it with others as well.

Ingredients:

Crust:

1 ½ cups fine chocolate cookie crumbs

5 tablespoons coconut oil, melted

1 tablespoon Stevia In The Raw®

Filling:

1 ½ cups cashews, soaked in water 2 hours, drained

1 cup full-fat coconut milk

2 tablespoons coconut oil, melted

2 tablespoons Sugar In The Raw®

2 tablespoons Stevia In The Raw®

1 teaspoon peppermint extract

Chocolate Topping:

8 ounces bittersweet chocolate

2 tablespoons coconut oil, melted

¼ cup crushed peppermint candies

Directions:

Step 1: Add the crumbs and coconut oil in a 9-inch square pan. Stir until combined, then, evenly press into the bottom of the pan. Place in the fridge to freeze for an hour.

Step 2: Place the cashews, coconut milk, coconut oil, Sugar In The Raw®, Stevia In The Raw®, and peppermint extract in a blender. Mix until the mixture is smooth. Pour this over the crust and put back in the fridge to set for about 4 hours until firm.

Step 3: Melt the chocolate with coconut oil in a medium saucepan over low heat. make sure to stir frequently. When melted, pour this over the cold cheesecake and instantly sprinkle with peppermint candy. Put right back the freezer to set for at least 5 minutes before cutting into squares.

Step 4: Serve and enjoy!

Nutrition Facts:

Per Serving: 313.6 calories; protein 3.9g 8% DV; carbohydrates 26.1g 8% DV; fat 22.8g 35% DV; cholesterol 0.8mg; sodium 147.2mg 6% DV

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