Raw Thin Mint Cake
Raw Thin Mint Cake
Makes one 6 inch cake
Crust:
2/3 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
1/3 cup ground flax seed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
1 tsp mint extract
10-12 soft medjool dates, pitted and chopped
3 Tbsp raw cacao powder
Chocolate Mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar or maple syrup
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1 tsp mint extract
1/2 cup plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquefied
Mint Filling:
2 cups young coconut meat*
1/4 cup fresh coconut water
1/4 cup raw coconut nectar, or maple syrup
1/4 teaspoon sea salt
1 tsp mint extract
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup plus 1 Tbsp raw coconut butter (warmed to liquid)
a handful of spinach
1 cup chopped Raw Thin Mint Cookies
6 Raw Thin Mint Cookies (for garnish)
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the mint extract, dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the mint filling, in a food processor, combine coconut meat, water, coconut nectar, sea salt, mint, vanilla and spinach in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Set aside.
When the cake is ready, garnish the top with whole cookies before serving (I cut all but 2 of them in half and stood them on end).
*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 2 cups raw cashews soaked for 4 hours and drained.
