If you keep up with my blog, you’ll probably start to notice that mint choc chip is one of my favourite flavour pairings….for anything. If you don’t, then i’m telling you now; I love mint choc chip.
I’ve seen a lot of recipes for raw vegan cakes/’baking’, even though i’m not overly familiar with raw, i thought i’d give it a go anyway, as the green colour from avocado would work to the advantage of this recipe anyway.
So many of the ingredients are interchangeable, for example use whatever sweetener you have (agave, brown rice syrup, coconut nectar etc) and any nut or vegan butter will work, i just used what i had to hand. I did however have to go out for the chocolate chips, but you can always use raisins or omit them completely and just use 2 avacados. If you’re not too fussed about staying raw, then by using peppermint extract you can get a sweeter minty taste to it.
I also used a teaspoon of maca in this recipe, i don’t think it really affected the flavour, but i had it to hand and thought i’d just add a few extra nutrients in, as it is a superfood. Feel free to add the maca too if you have it, or even a spoonful of something like flax mix, (vegan) protein powder or lucama. It’s a sneaky way of getting in those extra nutrients!
For the base:
1 cup dates
1 cup (raw) oats
2 tbsp cacao powder
2 tsp coconut butter
1 tsp maple syrup (or sweetener of choice)
For the topping:
1 large ripe avocado
2 tbsp coconut butter
100g raw choc chips or cacao nibs
2 tbsp maple syrup
About 10 fresh mint leaves
1. Blend all the base ingredients in a food processor. Spread out in a cake tin and press down.
2. Remove the skin and stone from the avocado, then put in food processor and blend with the sweetener, mint leaves, vanilla and butter. Once blended, stir in the chocolate chips and spread on top of the base.
3. Leave in the fridge for about an hour to set.