2 tablespoons raw cold pressed coconut oil in liquid form
2 tablespoons raw cacao powder
3 tablespoons maple syrup
1 teaspoon vanilla paste
Pinch Himalayan sea salt
Raw Mint Cashew Filling: 2 cups cashews, soaked 2 hours – overnight
1 cup mint leaves, stems removed
1-2 teaspoons mint essence (or if you can find pure mint oil 8-10 drops)
½ cup raw cold pressed coconut oil in liquid form
½ cup maple syrup
½ cup coconut milk
1 teaspoon vanilla paste
Pinch Himalayan sea salt
Raw Cacao Chocolate Topping: 4 tablespoons raw cold pressed coconut oil in liquid form
4 tablespoons maple syrup
2 teaspoons raw cacao powder
Pinch Himalayan sea salt
To serve: Strawberries, washed and halved
Mint, chopped
INSTRUCTIONS:
For the base: Place almonds in a blender or food processor and pulse until you have a chunky flour – you want to leave some crunch so it’s not a fine flour, but you don’t want whole almonds in there either.
Place almonds in a bowl with the rest of the base ingredients and mixed thoroughly.
Press into a lined cake tin and flatten as much as possible – I used a 18cm cake tin.
Place in freezer while you work on the next layers.
For the filling: Drain and rinse the cashew nuts and place all of the ingredients into a blender. Process until smooth. If you need to add water add up to ½ a cup – you might want to scrape down and stop / start again a few times. You want a really smooth butter consistency.
Pour over the base and shake to flatten and get the bubbles out.
Place in freezer until set.
For the chocolate: Mix all ingredients together until smooth.
Pour over completely set filling and flatten with a spoon.
To serve:
Let cake defrost, we left it in the fridge all day, sprinkle with mint and strawberries. Enjoy the party lovers!
Recipe by The Unimpossibles at https://www.theunimpossibles.com/mint-mint-mint-raw-vegan-mint-slice-cake/