This delicious Chocolate Mint Cream Layer Cake is raw, and makes an awesome dessert or treat for St. Patrick’s Day or any other time of year, especially birthdays. I must thank our friends over at PurelyTwins.com for the inspiration. I’ve modified this recipe slightly to eliminate any refined sugars or syrups — I’ve used only date paste and stevia and it came out amazing. It’s perfect for the Maximized Living core plan — dates are still pretty high in sugar so this dessert certainly is sweet. Adjust accordingly to your suit your taste buds. Keep leftover slices in refrigerator – they will last about 2-3 days.
Chocolate Mint Cream Layer Cake Recipe
Makes once 6-inch cake
- 2 2/3 cups walnut halves
- 1/3 cup cocoa powder
- 2 tablespoons chia seeds (or flax meal)
- 2 tablespoons date paste*
- 1/4 teaspoon powdered stevia
Mint Avocado Cream
- 2 avocados, about 1 1/2 cups pureed
- 4 ounces cashews (about ¾ cup)
- 1 teaspoon liquid stevia
- 3 tablespoons date paste*
- 1 tablespoon coconut oil
- 1 tablespoon mint extract
- 1/2 – 1 teaspoon spirulina (optional, helps with green color)
* To make date paste
- Pack enough dates to fill a ¼ cup measuring cup.
- Empty dates into a medium-sized bowl and pour enough boiling water to just cover the dates (about 2 tablespoons).
- Allow dates to soften and water to soak in (about 15-20 minutes) and then blend dates with a hand blender until smooth.
To make chocolate cake
- Place walnuts in food processor and pulse till a crumbly texture.
- Then add in remaining ingredients. This recipe is on the less sweet side, so adjust sweetness to taste.
Note: Chia seeds make the cake a little crunchy so if you don’t like a crunchy cake use flax meal or ground chia seeds.
To make avocado cream
- Place cashews, date paste and a bit of water (maybe a tablespoon) in a medium-sized bowl and blend with a hand blender until smooth.
- Next add in the pureed avocados, stevia, mint extract, and spirulina (if using).
- Blend till smooth.
- Add coconut oil and blend.
- Adjust sweetness to taste. And depending how much stevia you add, you may need to increase coconut oil to 2 tbsp. The purpose of the coconut oil is to help the cream harden so when you slice the cake it keeps its shape.
- Line a 6-inch pan with wax/parchment paper.
- Press about 1 cup of moderately packed chocolate cake batter onto the bottom of the pan.
- Next top with 1 cup of mint avocado cream.
- Put first two layers in the freezer for about 2 hours to set.
- Repeat cake and cream layers.
- Place final cake in freezer for a few hours (about 4-6 hours) to set.
- When ready to slice let cake thaw slightly (15 minutes or so) to make it easier to cut.
Recipe inspired by PurelyTwins.com.