Wheatgrass Chocolate Mint Cake

You’ve got to love raw cakes! Especially when they’re gluten free, dairy free and refined sugar free. Creamy alkalizing goodness covered in chocolate, giving you stable, long lasting energy and a happy tummy. 

  • Get clear and glowing skin with healthy fats from nuts and Vitamin A from Organic Burst Wheatgrass.
  • Avocados are loaded with soluble fiber, helping to stabilise your blood sugar levels.
  • Perfect for any occasion!

INGREDIENTS

For the base:

  • 1.5 cups mixed nuts
  • 1/4 cup coconut oil
  • 1/4 cup rice malt syrup

For the Wheatgrass filling:

  • 6 ripe avocados, halved and pitted
  • 1 tablespoon Organic Burst Wheatgrass
  • 1/4 cup rice malt syrup
  • 1/4 cup coconut oil
  • 1 tablespoon peppermint extract

For the chocolate ganache:

  • 12 oz. chocolate chunks
  • 1 cup coconut milk

METHOD:

  1. Make your base. Blend the mixed nuts in a food processor until sandy texture is achieved.
  2. Pour in the coconut oil and rice malt syrup. Blend once again until a dough-like texture is formed.
  3. Transfer mixture into the bottom of a 9-inch spring pan. Press firmly, creating a tight compressed layer. Freeze.
  4. Make the filling. Blend all the ingredients in a food processor until you’ve achieved a velvety mousse.
  5. Remove spring pan from the freezer and pour avocado mixture over the base. Smooth the layer down.
  6. Transfer pan back into the freezer for at least 5 hours.
  7. Make your chocolate ganache. Heat coconut milk in a sauce pan. Once it starts to boil, remove from heat.
  8. Pour the heated coconut milk on chocolate chunks. Stir gently until all the chocolate chunks are melted.
  9. Remove cake from freezer. Coat the cake with chocolate mixture. Refrigerate for 1 hour.
  10. Decorate with edible flowers and mint leaves before serving.

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