Paleo White Chocolate Peppermint "Cheesecake"
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 16
Calories: 284 kcal
For the crust:
For the Filling:
  • 2 cups raw cashews soaked in water overnight
  • 1/3 cup melted coconut oil
  • 1/2 cup honey
  • 1/2 cup coconut cream see notes
  • 1/4 cup melted cacao butter
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 Tbsp lemon juice
  • 1/8 tsp sea salt
Chocolate drizzle:
  • 2 Tbsp melted coconut oil
  • 2 Tbsp honey
  • 1 Tbsp cacao powder
  1. Make the crust by combing the almond flour, coconut sugar and cacao powder in a mixing bowl and mix together. Add the coconut oil in and mix. It will be a crumbly mixture.
  2. Line a 9 inch springform pan with parchment paper, and press the crust mixture into the bottom of the pan. Place in the freezer.
  3. Drain and rinse the soaked cashews. Place them into a food processor and blend until smooth.
  4. Add the remaining filling ingredients to the food processor and blend until it is smooth, scraping down the sides as needed.
  5. Pour the filling mixture evenly onto the crust.
  6. Mix the ingredients for the chocolate drizzle together, and drizzle over the top of the cake. Use a toothpick to swirl or zig-zag the sauce, if desired.
  7. Sprinkle your desired toppings evenly over the cake.
  8. Freeze for at least an hour, or until the cake has set before serving.
  9. Serve and enjoy! Keep leftovers in the refrigerator or freezer.
Recipe Notes

Place a can of coconut milk in the fridge for at least an hour, or in the freezer for 30 minutes. When you open the can, the creamy part will have risen to the top of the can, leaving the water underneath. Use the cream.