Raw Chocolate Mint Cake (Raw, Vegan, Gluten-free, Refined Sugar free)

1 cup buckwheat groats
1 cup dates
1 tsp carob powder

 

Note: Soak the dates in water for 1 hour then drained if your dates are not soft enough, keep the date water. Add the date water to the processor if the base mixture is too crumbly.

1 1/2 cup cashew nuts (soaked overnight)

2 Tbsp coconut oil

2 Tbsp maple syrup

5 drops of peppermint oil

1/2 tsp Organic Burst Spirulina (for the green color of the mint layer)

Pinch of salt

 

 

 

 

 

Line a loaf tin with baking sheets

 

Crust

1. first blend the buckwheat groats in the food processor until they are coarsely ground. You don’t want it to become powder as the base should have the crunchiness given by the rough buckwheat groats
2. Add other crust ingredients into the food processor until they all stick together to form a dough-like mixture
3. Press into the bottom of a lined baking pan and put in the freezer

1. Place all the ingredients into a high speed blender and blend until smooth. Add water if necessary
2. Take out the tin with the hardened base from the freezer and carefully spread the mint mousse on top of the base
3. Put it back to the freezer and wait until it hardens (it takes around 1 hour)

 

Chocolate mousse

1. Place all the ingredients into a high speed blender and blend until smooth. Add water if necessary
2.  Spread onto your mint layer and freeze it overnight until it’s set. Decorate with anything you want, here I used dried mulberries and goji berries. Mint leaves and raw cacao nibs will be another good options too.