Raw Vegan Chocolate Mint Cake
This past weekend was my mom's birthday. Naturally a cake was part of the two days of celebrations with various friends. As with most raw vegan cakes, this is dense, decadent, and delicious. A meal in its own right. The mint filling makes it refreshing too! I served it with raw vanilla bean ice cream and topped the cake with mint cream truffles.
Raw Vegan Chocolate Cake
With Mint Cream Filling and Chocolate Ganache
I made a 12" cake but you could half the recipe and make it in a 6 or 8" spring form pan. I love the combination of fresh mint leaves and peppermint essential oil in mint flavored desserts. You could use some natural mint extract if you don't have the oil. I did some piping with coconut whipped cream. A raw cake CAN look "regular"!
3 cups almonds
2 cups pitted dates
2/3 cup raisins
1/2 cup cacao powder
2/3 cup pecans
1/8 teaspoon salt
1 teaspoon pure vanilla
1-2 teaspoons water, as needed
Grind almonds in a food processor. Transfer to a bowl.
Puree the dates and raisins in the food processor until smooth (or as smooth as you can get it).
Add the ground almonds, cacao powder, pecans, vanilla, and salt to the date puree and process to bring all ingredients together into a dough.
Press a bit of the dough in your hand. If it's still crumbly, add 1 teaspoon water (it will probably need it). Process again. Add a bit more water if needed.
Press HALF of the dough into the bottom of a 12" spring form pan.
Mint Cream Filling
1/2 cup + 1 tablespoon irish moss gel
1 cup cashews
1/3 cup water
1/3 cup packed peppermint leaves
1/3 cup maple syrup
3 drops peppermint essential oil
1/2 teaspoon pure vanilla
1/4 cup melted coconut oil
Blend all but the coconut oil in a high speed blender until completely smooth.
Add the oil and blend again to incorporate.
Pour over the first layer of cake.
Freeze for a few hours until the cream firms.
Press the second layer of cake evenly on top. Chill in the fridge.
*Irish Moss Gel
2 oz soaked irish moss
1 cup water