minty-green crunch cake

March 12, 2015

finally recovered from all illnesses, sicknesses and coughs, thanks to all juicing :)

it’s time for a naughty cake recipe again, what do you think?

 

minty-green?!?
having forced our neighbor to invite me for dinner I promised to bring the desert
(being afraid that we would be without otherwise ;) ).

as I thought about a topic, after-dinner-mint seemed reasonable, so there we had the taste, and of course mint is green, right? so as an homage to the building we are sharing I created a minty green cake, as green as both our staircases  from the 60ies….sometimes you go a long way for a simple recipe :)

 

let’s get started!

for a cake form of about 25 cm diameter you need a high speed blender, a food processor and:

 

the crunchy bottom:
20 pitted, soft dates

250 g almonds (ideally soaked and dehydrated in order to get rid of the acids)

100 g whole hemp seeds

a pinch of Himalaya salt

 

the minty-green layer:

250 g cashews, soaked for at least 20 minutes

50 g coconut oil, carefully melted (not over 42°)

1 tsp spirulina powder

2 tablespoons agave syrup

4 drops of peppermint oil

 

the chocolate layer:

250 g brazil nuts, soaked for at least 20 minutes

75 g cacao butter, carefully melted in a water bath (not over 42°)

2 tsp vanilla

5 tbsp maple syrup

6 tbsp raw cacao

1 tbsp lucuma (optional, rounds of the taste and adds more nutrients)

some mint leaves for decoration

 

mix all ingredients for the bottom in a food processor until you get an even dough, the hemp seeds will remain almost whole, which gives you the crunch. dress a 25 cm spring form with parchment paper and press the dough into it, evenly and as straight as possible on the top. put in the fridge.

 

then mix the cashews to a soft paste without lumps, carefully add water if needed. then add the remaining ingredients for the minty-green layer in a high speed blender. have some patience and repeatedly scrape down the mass from the walls of the mixer and mix gain until you get a shiny green  paste that you can spackle onto the  bottom layer. put in the fridge again.

 

the last step is to mix the brazil nuts to a soft paste without lumps, even here add carefully water if needed. add the remaining ingredients and mix until you have an even chocolate dough. you may want to transfer to the food processor again if it’s too hard work for your mixer. mount the dough on top of your minty-green layer, spackle straight or create a pattern on top.

put into the freezer and take out about 10 minutes before serving.

add some mint leaves as decoration.

! make sure to divide it into small pieces, it’s mighty !

 

this cake lasts “forever” in your freezer if you don’t eat it up before that :)

 

perfect for surprise guests!

 

 

 

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