Hello whole foodies!

By TONI CHER GERDELAN 30/01/15

A special hello (& thank you) to my subscribers who received this recipe in my first newsletter 10 days. Get on it people!!! I couldn’t resist the opportunity to share one of my favourite raw dessert recipes with you all. This is based on a healthier version of my (childhood) favourite chocolate biscuit Arnott’s Mint Slice! If you are a choc mint fan like me, this recipe will tick all of your boxes (:

RAW MINT SLICE CAKE

Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly

INGREDIENTS

 

Base:

8 fresh pitted dates

1 cup unsweetened shredded coconut

1 cup macadamia nuts

1/4 cup raw cacao powder

pinch of sea salt

4 tbsp coconut oil

Filling:

2 cups raw cashews, soaked in water for 6-8 hours & rinsed

1/2 cup coconut butter

desired amount of coconut nectar (this will vary depending on how sweet you like it) or preferred sweetener

1 tsp vanilla powder (or scrape a vanilla pod)

4 drops of peppermint oil (my favourite is Doterra)

1/4 cup of coconut oil

Topping:

1/2 cup raw cacao powder

1/2 cup of coconut oil or 110g cacao butter (or a combo of both)

pinch of sea salt

1 tsp vanilla powder (optional)

desired amount of coconut nectar (this will vary depending on how sweet you like it) or preferred sweetener

 

METHOD

• Blitz the macadamias & shredded coconut in a food processor until fine & crumbly
• Add the dates, cacao, oil & salt
• Blitz until doughy & sticky
• Press the mixture into the base of your cake tin (I use a springform tin) & freeze until firm
• Blend all filling ingredients until smooth & creamy
• Spread onto base & freeze until firm
• Melt cacao butter or coconut oil in a bowl over low heat
• Whisk in remaining ingredients until smooth
• Once filling is set, pour over topping & chill or freeze again
• Top with fresh mint leaves & cacao nibs if you wish
• Store in the freezer for up to 6 weeks…if it lasts that long!

 

Serves 16-20

 

Please let me know what you think in the comments below.

Toni x

 

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