Raw Choc Mint Cake

 

Chocolate and mint are a much-loved combination and this cake is decadent and rich, yet still light and luscious. If you cannot find fresh coconut meat, you can substitute for more cashews, but the coconut meat does create a really silky texture. This is one of the most popular dessert recipes I have ever made and always disappears very quickly!

 

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Crust:

  • 1 cup almonds
  • 1 cup pitted dates
  • 1 ½ cups desiccated coconut

Process the nuts until they begin to break down and then add the dates and coconut. If your dates are very firm, soak them in warm water for an hour or so to soften then rinse and add to the food processor. Process until the mixture comes together and will hold when you press it gently between your fingers. Press the mixture into the base of your spring form pie tin and place in the fridge while you make the filling.

Filling:

Chocolate layer-

  • 1 ½ cups cashews
  • 1 cup fresh coconut meat
  • ¼ cup coconut oil
  • ½ cup cacao powder
  • ½ cup coconut milk
  • ¾ cup coconut nectar

Mint layer-

  • 1.5 cups cashews
  • 1 cup fresh coconut meat
  • ¼ cup coconut milk
  • ½ cup coconut oil
  • 5 drops edible Peppermint Oil or 20 mint leaves
  • ½ cup coconut nectar
  • I teaspoon of spirulina (for additional green colour!)

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Method:

You can do the filling one of two ways. The first one is to add all of the cashews, coconut meal, coconut oil, coconut nectar, and coconut milk to your blender and blend until smooth. Then separate the filling into two and blend one batch with the cacao powder, rinse your blender and then do the other batch with the peppermint oil/ mint leaves and spirulina.

Alternatively, you can do each section separately in your blender, rinsing the blender well between the two.

Pour the green mixture onto the base and smooth out with a spoon. Then add the chocolate layer on top and smooth out evenly. Place the cake in the fridge for at least 5-6 hours to set. Slice and top with cacao nibs and pecans to serve.