Vegan Grasshopper Cheesecake

    

When I was a kid, my Mom and I used to go to this local diner that had the best grasshopper malts.  I loved those things.  Smooth peppermint ice cream base, with gooey chocolate fudge, it was totally heavenly!  So sometimes now, I like to create desserts with those same flavors.  I have made my own malts, but it is fun to try other things as well. Like this cheesecake I made last weekend. Since it is now March and St. Patrick's Day is just around the corner and all things green are in high demand, I made a festive green grasshopper cheesecake.

I wanted it to have all of the same flavors as that delicious malt!  I gave it a crunchy chocolate cookie type crust but with less refined ingredients first. For the cheesecake base, I used my usual cheesecake base that combines coconut cream, chickpeas and coconut butter.  It may sound odd to add chickpeas to a cheesecake base, and I get asked if it is good every time, but trust me it is!  I mean, I would not keep using it if it wasn't good. The chickpeas act the same as raw cashews in the base, but it is a little kinder on my tummy that way (me and cashews don't always agree) and cheaper. If you prefer the cashews though, by all means, swap soaked, drained cashews in for the chickpeas. 

I added in a good amount of spinach as well for that lovely green color.  That filling was heavenly.  It tasted kind of like the Shamrock Shakes I remember drinking as a kid, but better.  That or melted mint chip ice cream base sans the chocolate chips.  Which was also a favorite of mine. It needed some good ribbons of fudge in it though, in order to be a grasshopper cake.  So I whipped up some quick gooey vegan fudge.  It was so good I could have just eaten it with a spoon but I knew it would be even better in the cheesecake. 

Once it was all set and ready to go I could not wait to try it!  It was heavenly!  Rich, creamy and smooth, with a mellow vanilla mint flavor and that dark chocolate fudge!  It was so good on the crunchy crust!  I topped it off with adorable Rawmio Vegan Chocolate Mint Hearts from Raw Guru to make it look pretty. This would make the perfect festive green dessert for St. Patrick's Day!

Vegan Grasshopper Cheesecake

Makes one 6 inch cake

Crust:

• 1/4 cup finely shredded coconut
• 1/2 cup organic gluten free rolled oats, or quinoa flakes
• 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
• 1 Tbsp cacao powder
• 1/8 tsp sea salt

 

Filling:

• 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
• 3/4 cup cooked chickpeas
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract 
• 1/8 tsp sea salt (or to taste
• 3/4 cup Raw Guru coconut butter (NOT OIL), warmed to liquid
• 1 large handful spinach

 

Swirl:

• 1/2 cup cacao powder
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup filtered water
• 1/8 tsp sea salt

 

Garnish:

• Rawmio Vegan Chocolate Mint Hearts 

 

Instructions:

1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.  Set aside in the refrigerator.
4. To make the fudge, whisk together all ingredients until smooth, adding a touch more water if you think it is too thick.
5. To assemble the cheesecake, spoon some of the fudge onto the crust by the teaspoon, then top with half the filling, then a little more of the fudge, then the rest of the filling, then more of the fudge (you may have extra, it's ok, just use it for serving the cake), then swirl it with a knife or toothpick to create a pretty pattern.
6. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
7. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

*I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick.