St Patricks Day was coming up fast, and I thought I have to make something GREEN! I felt inspired to make another raw vegan cake! This time a Mini Raw Mint Chocolate Cake – because mint and chocolate! Here’s an extreme close up!!
I don’t know about you, but I feel way lighter when eating raw cakes, and, although they usually have a high amount of nuts, it’s got to be healthier than a high amount of gluten! Also you don’t need to eat a lot to feel satisfied.
I used pistachios in the base of this one (because they’re green!), also I couldn’t find any other nuts in my pantry except cashews, and I didn’t want to use those, as I used those for the filling. They worked a treat.
You could eat this Mini Raw Mint Chocolate Cake naked, but it makes food so much nicer when it’s decorated. I mixed some crushed pistachios in a bowl with flaked coconut and cacao nibs and decorated the cake with that – oh, and some quick and easy chocolate sauce that I made, just some cacao powder with coconut oil and agave – and it set like hard chocolate on top of the cake! It looked amazing and tasted great too!
This cake is best stored in the freezer until you want to eat it, and then taken out about 15 minutes before you want to serve it.
If you feel like getting into the green groove, some other recipes you could try out are our Pear, Avocado and Rocket Smoothie, or our Messy Tree Sandwiches (that recipe is an oldie but a goodie – something that Leprechauns would definitely eat!). You could also try out our Vegan Palak Paneer!
Please share this recipe with your Choc-Mint loving friends and family, or your friends who love making raw cakes! If you make this please tag us on social media!
Who doesn't love mint and chocolate? This Mini Raw Mint Chocolate Cake is a real treat to look at, and even nicer to eat!
- Just under 1/4 cup dates soaked
- 1/2 cup shredded coconut
- 1/4 cup crushed pistachios
- pinch of salt
- 3/4 cup cashews soaked
- 1/4 cup coconut milk
- 2 Tbsp coconut oil
- 1 Tbsp coconut butter
- 2 Tbsp agave nectar (light)
- 1/4 tsp vanilla extract
- 4 drops peppermint oil
- 1/4 tsp spiralina
- 2 tsp cacao powder
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Add the crushed pistachios to the food processor and blend to a finer consistency. Then add the coconut and blend again till its fine. Then add the soaked dates one at a time until it reaches a sticky consistency. Press this base into a mini (11cm) cake tin, lined with coconut oil. Place in the freezer.
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Add all the ingredients except for the cacao powder into a high powered blender or nutri-bullet. Blend until smooth and creamy.
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Remove approx half a cup of the mixture and add in the 2 tsp of cacao powder. Set aside. With the remaining ingredients pour into the cake tin and smooth out with the back of a spoon. Then put this in the freezer for about 10 minutes to allow it to set a little. Then add the remaining ingredients (the cacao mixture) and smooth out again. Freeze overnight or for around 2 hours until firm. Best to let this sit out for 15-20 minutes before serving. Enjoy!