Choc Mint Vegan 'Cheesecake' (Gut-Friendly & Naturopath Approved)

Yes, you can have dessert — even if you have a sensitive gut.
And yes, it can be delicious and digestion-friendly.

What Do You Do When You LOVE Dessert But…You Also:

Have a sensitive gut
Want something your naturopath would approve
Can’t tolerate gluten, dairy, or soy

Here’s the answer:
You make this Choc Mint Vegan 'Cheesecake' — a nourishing, decadent dessert loaded with gut-healing ingredients and absolutely no digestive drama.

“This dessert gets my naturopathic tick of approval because it’s full of anti-inflammatory, fibre-rich, gut-soothing ingredients and free from common triggers.”
— Rachel Larsson, Gut Health Naturopath (Melbourne)

Why This Dessert is Actually Good for Your Gut

This isn’t just a “free-from” dessert. It’s a functional recipe, designed to support digestion through:

Ingredient	Gut Benefit
Peppermint oil	Clinically used for IBS symptom relief, it helps reduce bloating, flatulence and cramping by relaxing gut muscles. A 2019 meta-analysis in BMC Complementary Medicine and Therapies confirmed peppermint oil’s effectiveness in reducing IBS symptoms with minimal side effects.
Coconut cream & cashew butter	These healthy fats are rich in medium-chain triglycerides (MCTs) and minerals like magnesium and zinc, which support the intestinal lining and reduce inflammation. They’re also naturally low in FODMAPs, making them suitable for sensitive digestion (in moderate amounts).
Raw cacao	Cacao is naturally high in polyphenols, plant compounds that act as prebiotics, feeding beneficial gut bacteria like Lactobacillus and Bifidobacteria. Research from Frontiers in Nutrition (2021) found that cacao polyphenols improve gut barrier function and microbial diversity. Cacao is also rich in magnesium, a key mineral for gut motility and nervous system calm, both important in managing bloating and stress-triggered IBS.
Spinach	You can’t taste it, but your microbiome will love it. Spinach is a source of prebiotic fibre and polyphenols, which promote gut diversity and reduce inflammation.

Per Serving Nutrition (1 Slice – 12 Slices Total)

Nutrient	Per Slice (Approx.)
Fibre	~3.5g
Protein	~5g
Plant ingredients	10+

Choc Mint Vegan 'Cheesecake'

Makes: 12 slices

Prep time: 30 mins + overnight freeze

Stores: 7 days in fridge, 2+ months frozen

Dietary Features: Gluten-free, dairy-free, egg-free, soy-free, refined sugar-free, gut supportive

Ingredients

Base

1 C medjool dates (pitted)
2 C raw hazelnuts ground
1/4 C raw cacao powder
1 Tbsp melted coconut oil
Pinch of salt

Filling

800 ml coconut cream
250g cashew butter
1/3 C rice malt syrup
1/2 C raw cacao powder
Peppermint essential oil, approx 3-5 drops (or to taste)
15 spinach leaves (or natural green food dye)
Pinch of salt

Decoration

Melted dark chocolate (e.g. 85% or vegan choc)
1-2 Tbsp cacao nibs
Fresh mint

Method

1. Make the Base

Line a round cake tin with baking paper.
Blend hazelnuts, dates, cacao, coconut oil and salt until crumbly.
Press firmly into the tin. Freeze while you prep the filling.

2. Make the Filling

Blend coconut cream, cashew butter, syrup, salt until smooth.
Split in half.

Chocolate Layer:

Add cacao powder to one half. Blend until smooth.
Pour over base. Freeze for 2+ hours until firm.

Mint Layer:

Add peppermint oil + spinach (or dye) to remaining filling. Blend well.
Gently pour over the chocolate layer. Freeze overnight.

3. Decorate & Serve

Top with melted dark chocolate, cacao nibs, and fresh mint.
Remove from freezer 30–60 mins before serving so it softens. It’s like ice cream — too frozen = too hard, too warm = melty.

Why This Recipe Stands Out

No obscure ingredients — wholefood-based
10+ plant foods = great for microbiome diversity
Clinically aligned: Peppermint and fibre both backed by gut health research
Freezer-friendly and easy to batch

Friendly reminder: research shows people who eat 30+ different plant foods each week have significantly better gut diversity (American Gut Project). This dessert gives you 10 in one go.

Common Questions

Is this low-FODMAP? Mostly — for stricter phases, swap dates for maple syrup and monitor portion size.

Can I make it nut-free? Yes — sub hazelnuts with sunflower seeds, and use a seed butter instead of cashew (like hulled tahini or sunflower seed butter).

How long does it last? Store in the fridge for 7 days or freeze in slices for 2–3 months.