MINT MINT MINT: Raw Vegan Mint Slice Cake
 
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An incredibly delicious raw chocolate mint slice cake which will feed your body as much as it feeds your soul. Nom!
Author:
Eat for: dessert, cake
Cuisine: vegan, fructose friendly, dairy free, refined sugar free, gluten free
Serves: enough for a good party
INGREDIENTS:
  • Almond Base: 1 cup raw almonds
  • 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:
  1. 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.
  2. Place almonds in a bowl with the rest of the base ingredients and mixed thoroughly.
  3. Press into a lined cake tin and flatten as much as possible – I used a 18cm cake tin.
  4. Place in freezer while you work on the next layers.
  5. 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.
  6. Pour over the base and shake to flatten and get the bubbles out.
  7. Place in freezer until set.
  8. For the chocolate: Mix all ingredients together until smooth.
  9. Pour over completely set filling and flatten with a spoon.
  10. To serve:
  11. 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/