It was so good I could have just eaten it with a spoon but I knew it would be even better in the cheesecake. So I whipped up some quick gooey vegan fudge. It needed some good ribbons of fudge in it though, in order to be a grasshopper cake. That or melted mint chip ice cream base sans the chocolate chips. It tasted kind of like the Shamrock Shakes I remember drinking as a kid, but better. I added in a good amount of spinach as well for that lovely green color. If you prefer the cashews though, by all means, swap soaked, drained cashews in for the chickpeas. The chickpeas act the same as raw cashews in the base, but it is a little kinder on my tummy that way (me and cashews don't always agree) and cheaper. It may sound odd to add chickpeas to a cheesecake base, and I get asked if it is good every time, but trust me it is! I mean, I would not keep using it if it wasn't good. For the cheesecake base, I used my usual cheesecake base that combines coconut cream, chickpeas and coconut butter. I wanted it to have all of the same flavors as that delicious malt! I gave it a crunchy chocolate cookie type crust but with less refined ingredients first. Patrick's Day is just around the corner and all things green are in high demand, I made a festive green grasshopper cheesecake.
Like this cheesecake I made last weekend. I have made my own malts, but it is fun to try other things as well.
Smooth peppermint ice cream base, with gooey chocolate fudge, it was totally heavenly! So sometimes now, I like to create desserts with those same flavors. When I was a kid, my Mom and I used to go to this local diner that had the best grasshopper malts.
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