No-Bake Chocolate Peppermint Cheesecake Squares recipe
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Ingredients
- 1 ½ cups fine chocolate cookie crumbs 5 tablespoons coconut oil, melted 1 tablespoon Stevia In The Raw® 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 8 ounces bittersweet chocolate 2 tablespoons coconut oil, melted ¼ cup crushed peppermint candies
Nutrition Info
- 313.6 caloriescarbohydrate: 26.1 gcholesterol: 0.8 mgfat: 22.8 gfiber: 2 gprotein: 3.9 gsaturatedFat: 13.8 gservingSize: -sodium: 147.2 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions No-Bake Chocolate Peppermint Cheesecake Squares
Directions
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In a 9-inch square pan, stir together crumbs and coconut oil until combined and press evenly into the pan. Freeze for 1 hour.
In a blender combine cashews, coconut milk, coconut oil, Sugar In The Raw®, Stevia In The Raw®, and peppermint extract. Blend until completely smooth and pour over crust. Freeze until firm, about 4 hours.
In a medium saucepan over low heat, melt chocolate with coconut oil, stirring frequently. Pour over cold cheesecake and immediately sprinkle with peppermint candy, then place back the freezer until set, about 5 minutes. Cut into squares and serve.