Spearmint and Chocolate Cheesecake
(For an 8 inch spring form)

Crust

• 1 3/4 cups raw almonds
• 1/2 cup raw cacao nibs
• 1-2 tablespoons raw cocoa powder
• 3/4 cup raisins
• 1 teaspoon vanilla extract

In a food processor, combine all the ingredients until crumbly and sticky. Then evenly press the dough into the bottom of an 8 inch spring form.

Filling

• Spearmint layers (1st and 3rd each)
• 2 cups raw cashews - soaked overnight
• 1/4 cup mint syrup (1 cup agave syrup, 2 cups fresh mint leaves blended together)
• handful of fresh mint leaves
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup Artisana coconut butter

In a food processor, combine all the ingredients, except coconut butter, until smooth. Add the coconut butter and mix well. Pour into an 8-inch spring form, pressing with wet fingers, if needed to achieve an even layer. Repeat with the same amount for the third layer.

Second layer
Same as first, just leave mint and mint syrup out and add 3/4 cup raw cacao powder instead.

After assembling all the layers, refrigerate the cheesecake overnight. Then remove the spring form.

Icing

• 1 cup macadamia nuts
• 1/2 cup cashews
• 3/4 cup meat of young Thai coconut
• 2 tablespoons each light agave syrup
• 2 tablespoons raw honey
• 3/4 cup coconut oil

In a high speed blender, combine all ingredients until very smooth. Refrigerate until thickened.

Assembly
Spread the icing evenly on the top and sides of the cheesecake. Decorate with fresh mint leaves and fruits of your choice. Keep refrigerated and enjoy.