WAVE Chiropractic Maroochydore Chiropractor

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Health and Harmony Blog

Mint Cashew Cream Cake

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Mint Cashew Cream Cake

Crust:

10 medjool dates

1 1/2 cups mixed raw nuts

1/4 tsp Himalayan salt

1/4 shredded coconut

1/2 cup raw cacao powder

1 Tsp coconut oil

Place everything is a blender (we use Thermomix) and blitz until well combined. Should still be slightly rough, with chances of nuts still present. Combine until mixture sticks together, if still powdery, add more dates and coconut oil until ideal. Press mixture into the base of a springform pan and set aside.

 

Filling:

2 1/2 cups raw cashews, soaked overnight

1/3 cup coconut oil

1/2 cup honey

4-6 Tsp water

1/2 cup coconut cream

1 Tsp vanilla extract

1/2 tsp Himalayan salt

1/4 cup fresh mint

2 handfuls fresh spinach

10-20 drops of peppermint pure essential oil

Nice chocolate for garnish

Rinse soaked cashews, blitz all ingredients adding the water spoon by spoon to the desired thickness. Mixture should be minty, green and thick in consistency. Fill the top of the springform pan and level, then set aside in the freezer until frozen and hard. Cake will keep well in the freezer and can be made well ahead of time. To serve grated chocolate over the top and allow few moments to soften before cutting and serving

Enjoy!

We found and modified this recipe from Tasty-Yummies.com, check it out.

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Saturday, 20 July 2019

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