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Mini Raw Mint Chocolate Cake
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Mini Raw Mint Chocolate Cake

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!

Ingredients
For the Base:
  • Just under 1/4 cup dates soaked
  • 1/2 cup shredded coconut
  • 1/4 cup crushed pistachios
  • pinch of salt
For the filling:
  • 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
Instructions
For the Base:

  1. 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.

For the Filling:

  1. Add all the ingredients except for the cacao powder into a high powered blender or nutri-bullet. Blend until smooth and creamy. 

  2. 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!