¾ cup pepitas
4 dates
2 tablespoons raw cacao powder
1 ½ tablespoons rice malt syrup
CHOCOLATE MOUSSE LAYER
1 cup cashews – soaked for at least 4 hours
4 tablespoons raw cacao powder
2 tablespoons agave syrup
2 tablespoons coconut milk
2 tablespoons cacao butter
CHOCOLATE LAYER
1/3 cup coconut oil, melted
¼ cup raw cacao powder
¼ cup rice malt syrup
MINT LAYER
1 cup cashews – soaked for at least 4 hours
¼ cup desiccated coconut
½ cup milk
¼ cup coconut oil
1 cup spinach
2 teaspoons peppermint extract
TOP CHOCOLATE LAYER
2 x 100g blocks of organic chocolate, melted
or ingredients as previous choc layer
buckinis
pistachios
*If making this cake all on the same day, make sure to put 2 cups of cashews in bowls of water to soak early that morning or the night before (1 cup of cashews in each bowl ready to drain and use for the 2 layers)
1. Prepare a round cake tin (I used 20cm round tin) by lining it with aluminum foil (foil works best for a round tin). Make sure you put the foil in so it overlaps the top edges of the tin, making it easy to grab and pull your raw cake out later.
BASE
2. Process pepitas in a food processor until your pepitas resemble a ‘meal’ consistency. Now add your dates, raw cacao powder and rice malt syrup. Blend until you have sticky biscuit dough. Add a little water if this is too dry. (I added about 2 tablespoons of water)
3. Push base biscuit dough mixture into bottom of your tin and place into the freezer while you make the chocolate mousse layer.
CHOCOLATE MOUSSE LAYER
4. Put all mousse ingredients into a food processor and process until well combined. Put this mixture on top of your base and place back into freezer while you mix up your chocolate layer.
CHOCOLATE LAYER
5. Mix together all chocolate layer ingredients (must be at least 2/3 cup to cover if using 20cm round tin) and pour over the top of your mousse layer. Place back in the freezer to set while you make the mint layer.
MINT LAYER
6. Process cashews, coconut, milk and coconut oil until smooth. Add spinach and extract until leaves have fully blended. Push down into cake tin on top of chocolate layer. Place back into freezer while you prepare final layer!
TOP CHOCOLATE LAYER
7. Roughly chop up some pistachios and add to a small bowl with some buckinis ready for the top layer.
8. You can either mix up the same chocolate layer as before or melt some chocolate to use. Then simply pour on the top of your raw cake, quickly sprinkling your pistachios and buckinis on. The chocolate will set very fast so make sure you get your toppings on before it sets!
And your done! Place back into the freezer until your ready to serve. I would suggest leaving it out of the freezer for about 5 minutes before you try cut it up.
TIPS
◇ Wobbling the tin back and forwards on the bench each time you put it a layer can help to level each layer.
◇ I lifted the cake out of the tin and placed it on my hand whilst peeling most of the foil off but leaving it on the bottom (make sure you peel it off the pieces later)
◇ Allow to sit 5 minutes.
◇ Cut cake across like a slice rather than triangles like a regular cake.
◇ Cut gently to avoid cracking layers and making too much of a mess!
◇ Cut pieces twice the length you would like and then lay on their side to cut in half.
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