Mint Chocolate Cashew Cream Cake

 In Dairy-free, Desert, Egg-free, Grain-free

If you’re like me and have a soft spot for anything choc-mint, this recipe is for you. Give it a go. I dare you.

mintcake ingredients filling


For the crust

  • 10 medjool dates/1 cup regular dates (soaked in warm water to soften)
  • 1 1/2 cups raw nut(s) of your choice (pecan and walnuts work well)
  • 1/4 tsp sea salt
  • 1/4 cup shredded coconut
  • 1/2 cup raw cacao powder

For the filling

  • 2 1/2 cups raw cashews (soaked overnight, or at least 4 hours)
  • 1/3 cup coconut oil, in liquid state
  • 1/3 cup honey
  • 4-6 tablespoons water
  • 1/2 cup coconut cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh mint
  • 1-2 large handfuls baby spinach
  • 1 teaspoon pure peppermint extract
  • Dark chocolate for decorating
mintcake- base ingredients

Soak the cashews overnight the night ahead of time and the dates for about 1 hour before making the crust.

Line the bottom of a round springform pan with parchment paper; set aside.

In a food processor fitted with the S blade, process the nuts, salt, coconut, cacao powder until you have an almost flour-like consistency, leaving some bits of the nuts make for a nice texture.

Add the dates and pulse until combined into a sticky and chunky mixture.

Add a little water if the dates aren’t quite bringing it all together

Press mixture into the prepared springform pan, then cover with plastic or foil and freeze until ready to use.

mintcake base blended

Once the cashews have soaked, discard the soaking water, give them a quick rinse and add the cashews to the container of a high speed blender or food processor.

Add the coconut cream, coconut oil, honey, vanilla and water. If the mixture is too thick, add just a little more water, one teaspoon at a time. It should be a very thick mixture so don’t add too much.

Add spinach, fresh mint, and mint extract.

mintcake pre blended

Blend until the consistency is smooth and creamy.

creamy consistany

Pour the cashew mixture over the crust, cover and freeze until solid.

Once the filling has set, sprinkle with dark chocolate and fresh mint leaves.

Allow to thaw for 15-20 minutes before serving. From the freezer, the cake has an ice cream consistency.

mintcake final
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