Creamy Chocolate Mint Layered Cake with Green Power

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From the moment I saw This Rawesome Vegan Life’s recipe, Minty Green Chocolate Cream Bars, I knew I had to make something like that. Perhaps it was the pleasantness of the dark green, or that it just looked too good.

This recipe was totally inspired from those lovely looking cream bar cakes. Though, I did change a few ingredients around.

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It’s funny but sometimes, photographs can really make you want to eat something, or not eat something. This was exactly what happened here. Her photos looked way too appealing and delicious, that even as a person who’s not usually into mint, had to try it.

Ah, the power of photography!

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Guess what? I even went out to buy a few things for this recipe, like the wheatgrass powder! I grabbed a bag of GREEN STEVIA powder two days ago, OMG it’s green, which means I won’t be scared of using it. Oh yes, I have this bad habit of being too afraid to use certain ingredients, like white stevia because it reminds me too much of white sugar.

I love green stevia, it has so much more nutrients, though the only downside is you can’t really use it on white ingredients.

Note that if you want to replace this with other sweeteners, you can totally do that.

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As you know, I tend not to make too much of one thing, so the recipe here is really enough for two people (shared mini cake). Good thing there are mini springform pans (which you can buy at craft stores like Michaels) because if they didn’t exist, I’d be forced to eat a much larger cake.

What? Springform pans? They exist?

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(Wow, I am so obsessed with the photos that I had to post so many but because I usually write some text between them, I gotta babble today, haha, because I can’t stand now showing these (love the colour combination, all thanks to the inspiration given by This Rawesome Vegan Life.)

But anyway, this does not have to be minty if you don’t like mint, you can simply add more lime juice to give it a lime flavour, or vanilla extract.

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Creamy Chocolate Mint Layered Cake with Green Power

Bottom Layer
1/3 cup instant oats
1/4 cup pecans
1 pitted date
1 tablespoon raisins
1 teaspoon cacao powder
1 teaspoon coconut milk
1/2 teaspoon pure vanilla extract

Middle
1 tablespoon creamed coconut

Top Layer
1 ripe avocado
1 tablespoon wheatgrass powder (or spirulina/other green powder)
2 teaspoons lime juice
1 tablespoon lucuma
1 tablespoon maca
1 teaspoon whole leaf raw stevia powder
1 teaspoon pure vanilla extract
1 tablespoon coconut oil
1/4 teaspoon peppermint extract

Make the bottom layer first: Add all the ingredients into the blender and pulse until it’s sticky and crumbly. Spoon it out and press it tightly on a mini springform pan. I used a spoon to press it down even more.

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Melt a tablespoon of creamed coconut (if it’s rock solid) to the point where it’s still thick, but movable, kind of like a nut butter. Use a spoon or your hands to smear it on top of the crumbly chocolate layer.

Put this in the freezer and let it set while we prepare the rest of the ingredients.

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Wash out the blender (briefly) and spoon the ripe avocado into the blender, along with the wheatgrass powder, lime juice, lucuma, maca, stevia, vanilla extract, coconut oil and peppermint extract. Blend until it’s a fine mash. Spoon it on top of the coconut cream layer and use a spoon to flatten the top.

If you don’t like mint, you can always omit the peppermint extract and replace it with more vanilla.

Put it back in the freezer for about an hour to harden.

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Creamy Chocolate Mint Layered Cake with Green Power
Serves: 2
 

Ingredients
Bottom Layer
  • ⅓ cup instant oats
  • ¼ cup pecans
  • 1 pitted date
  • 1 tablespoon raisins
  • 1 teaspoon cacao powder
  • 1 teaspoon coconut milk
  • ½ teaspoon pure vanilla extract
Middle
  • 1 tablespoon creamed coconut
Top Layer
  • 1 ripe avocado
  • 1 tablespoon wheatgrass powder (or spirulina/other green powder)
  • 2 teaspoons lime juice
  • 1 tablespoon lucuma
  • 1 tablespoon maca
  • 1 teaspoon whole leaf raw stevia powder
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil
  • ¼ teaspoon peppermint extract

Instructions
  1. Make the bottom layer first: Add all the ingredients into the blender and pulse until it’s sticky and crumbly. Spoon it out and press it tightly on a mini springform pan. I used a spoon to press it down even more.
  2. Melt a tablespoon of creamed coconut (if it’s rock solid) to the point where it’s still thick, but movable, kind of like a nut butter. Use a spoon or your hands to smear it on top of the crumbly chocolate layer.
  3. Put this in the freezer and let it set while we prepare the rest of the ingredients.
  4. Wash out the blender (briefly) and spoon the ripe avocado into the blender, along with the wheatgrass powder, lime juice, lucuma, maca, stevia, vanilla extract, coconut oil and peppermint extract. Blend until it’s a fine mash. Spoon it on top of the coconut cream layer and use a spoon to flatten the top.
  5. If you don’t like mint, you can always omit the peppermint extract and replace it with more vanilla.
  6. Put it back in the freezer for about an hour to harden.

 

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