Raw Mint Chocolate Cake
Get ready to knock your socks off. Actually, you may not be wearing socks if you’re making this cake during mint season.
Lame joke accomplished. Now let’s get to the good stuff.
RAW MINT CHOCOLATE CAKE RECIPE
This recipe requires a food processor, a round 9-inch cheesecake tin and a sheet of baking paper.
Photo by Saymom Leão on Unsplash
INGREDIENTS
BASE
2 cups raw, unblanched almonds
½ cup cacao powder
1 cup pitted medjool dates or 1 ½ cup regular pitted dates
3 TBS agave syrup or golden syrup
1 ½ cups fresh mint leaves *
Pinch of salt
CREAM
2 ripe avocados
½ cup fresh mint leaves *
¼ cup + 1TBS agave syrup or golden syrup
¼ cup cacao powder
5 pitted medjool dates or 8 regular pitted dates
½ cup dried currants
¼ cup raw coconut oil
Pinch of salt
GARNISH
1 handful of pumpkin seeds or crushed walnuts
METHOD
PREPARATION
1. Remove all stalks from mint leaves. Measure amounts needed for base and cream, and set aside.*
2. Line the bottom of a round 9-inch cheesecake tin with baking paper.
BASE
3. Pulse together almonds and cacao until nuts are coarsely crushed.
4. Add dates into food processor and pulse until the mixture combines and starts to stick together.
5. Add in the syrup, mint leaves and salt. Pulse all ingredients together until fully combined. The mixture should form a ‘dough’ once fully combined, and can be removed from the processor in one piece.
6. Remove the base mixture from the processor and press it evenly into the cheesecake tin. Place the base in the fridge or freezer and leave it to set while the cream is being prepared.
CREAM
7. Peel and pit both avocados and place in food processor.
8. Add all ingredients for the cream together in the food processor, and pulse until the mixture has an even, smooth and creamy texture.
9. Pour the cream over the base and even out with a spoon.
10. Decorate the cake with seeds or crushed nuts if desired.
11. Refrigerate the cake for 2-3 hours (or alternatively, freeze for 1 hour) to set.
* Mint measurements refer to leaves only; stalks removed. Tightly pack leaves in cups for correct measurement.
This cake keeps well for up to 5 days in the fridge
or up to 3 months in the freezer.
