No-Bake Chocolate Peppermint Cheesecake Squares - cooking recipe

Ingredients

Crust:
1 1/2 cups fine chocolate cookie crumbs
5 tablespoons coconut oil, melted
1 tablespoon Stevia In The Raw(R)
Filling:
1 1/2 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(R)
2 tablespoons Stevia In The Raw(R)
1 teaspoon peppermint extract
Chocolate Topping:
8 ounces bittersweet chocolate
2 tablespoons coconut oil, melted
1/4 cup crushed peppermint candies

Preparation

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(R), Stevia In The Raw(R), 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.