I love cake and eat it too! Especially this raw mint chocolate cake. There were days in my life when I would eat a whole Pepperidge Farm 3-layer Chocolate Fudge cake in a day by myself. Mmmm so good. But so bad. Tons of not-so-good-for-you ingredients so I had to let that cake go. But not to worry! I still get my cake, but it’s made from real ingredients, at home and it’s not even difficult. Raw cakes are the best thing I’ve discovered since seaweed :). I can get creative with superfoods, nuts, seeds and create all kinds of cakes. Only imagination is the limit here!
Raw Mint Chocolate Cake
Crust:
1 cup dried shredded coconut
1 cup dry walnuts (not soaked)
1/2 cup dates
1/4 tsp salt
1. Place all ingredients in a food processor and blend until well processed but still slightly chunky
2. Press into parchment paper lined 6 inch pan, set aside
Cream:
1/2 cup soaked cashews
1/2 cup coconut butter
5 tbsp coconut milk (full-fat, canned)
1/2 tsp maple syrup
1-2 tsp peppermint extract
(optional: one crushed candy cane)
1. Put all ingredients in a blender until creamy
2. Stir in candy canes if using
3. Spread on top of cake
4. Store in the fridge 3-4 days or freeze
