This really does taste like the Fannie May Mint Meltaway Candies that I used to love...but without the sugar low that follows. I used to make a crust for it but my kids and I just wanted the yummy, creamy goodness in the center so I started lining the pan with wax paper to help with serving.
3 c. Cashews, soaked 4 or more hours
1 c. water (more if needed to help turn over in vitamix)
1 1/8 c. agave nectar
1/3 c. melted cacao butter
1/3 c. melted coconut oil
2 vanilla beans, scraped (discard pods)
scant 1/2 tsp salt
2 Tbsp peppermint extract or flavor
10 drops peppermint essential oil
2 c. cacao powder
Put everything except the cacao powder into the vitamix and blend until really smooth (key to get the texture right), adding more water if needed. Add the cacao powder and blend until incorporated. I need to use the plunger attachment that comes with the vitamix to work the cacao powder in. You could always pour the batter into a large bowl and mix the cacao powder in by hand with a whisk.
Pour mixture into a 9 inch tart pan with removable bottom. Be sure to line the bottom of the pan with wax paper. Place in freezer for 3 hours. Separate sides of tart pan from bottom and store cheesecake in refrigerator.