Raw Vegan Mint Chocolate Cake


Crust


1 cup dried shredded coconut

1 cup dry walnuts (not soaked)

1/2 cup dates

1/4 tsp sea salt


Method


1. Place all ingredients in a food processor and blend until well processed but still slightly chunky2. Press into a parchment paper lined 6-inch pan, place in the refrigerator.


Filling


1/2 cup soaked cashews (soak at least 4 hrs)

1/2 cup coconut butter (you can also make it)

5 tbsp coconut milk (full-fat, canned)

1/2 tsp maple syrup

1-2 tsp peppermint extract

(optional: one crushed candy cane)

Method


1. Put all ingredients in a blender until creamy

2. Stir in candy canes if using

3. Spread on top of the cake

4. Place in the freezer for a few hours to settle

5. Remove from the freezer 30 minutes before serving

6. Store in the fridge for 3-4 days or freeze

By: Katariina www.katloveskale.com

NAFSIKA INC.

855-NAFSIKA

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