Mint & Chocolate Cakes

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When writing a book you spend a lot of time staring at a computer screen. Taking time to prepare meals was a perfect way for me to unwind. The springtime inspires me to make new recipes. Asparagus, mint leaves, peas, lettuce and radish are in season and beg me to give them a fresh and light twist. I’m sure I’m not the only one who notices changing desires as soon as the temperature starts to rise. I suddenly develop a craving for smoothies, salads and cold soups that was nowhere to be found a month ago, when all I wanted was steaming bowls of curry. I love following my instincts and let the seasons guide me when I’m shopping and cooking. All the leavy greens litterally help rid your body of the winter.

While cooking fills me with positive energy, sharing food and recipes with a house full of people is even better. But why stop there, right? That’s why in celebration of the Vegadutchie cookbook (currently only in Dutch unfortunately, but who knows) I’m organizing Vegadutchie Book Dinners. I serve a three course meal using recipes from the book. For dates and locations check my Events page.

 

 

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Mint & Chocolate Cakes

Seriously, these raw vegan cheesecakes are heavenly. They’re creamy with a fresh minty flavor and a thick crunchy layer of chocolate. Forget fancy plates and dishes, I advise you eat these fistfuls of yumminess right from your hands.

Gives 5 cakes

Bottom layer

1 cup raw cashews, soaked in water for at least 3 hrs
2 tbsp maple syrup 
2 tbsp extra virgin coconut oil
4 tbsp almond milk
handful mint leaves (go for the soft ones) 
1 tsp spirulina powder
1 tsp vanilla powder
pinch of salt

Chocolate layer

1/4 cup extra virgin coconut oil
1/2 cup cocoa powder
2 tbsp maple syrup
pinch of salt

Start with the bottom layer. Gently melt the coconut oil in a small pot. Rinse the cashews en add them to a food-processor together with all the other bottom ingredients. Pause to scrape the sides of the bowl regularly and continue until you have a smooth mix. Don’t rush it because you can never over-smoothify it! When you’re done scoop the mixture into 5 silicone muffin moulds.

Now make the chocolate layer by, again gently, melting the rest of the coconut oil and stirring in the cocoa, maple syrup and salt. Pour the chocolate over the 5 cakes and put them in the freezer for at least 2 hours. Remove them from the freezer 15 minutes before serving the cakes. Serve with a leave of mint and a dash of cocoa powder on top. Sooo good!

Requests?

See any other interesting looking recipes on my site in Dutch that you would like translated? Leave your suggestions in the comments section below.

View dutch original post:
Mint & Choco Taartjes

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2015-09-06T12:36:19+00:00English|0 Comments

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