Chocolate and mint are a much-loved combination and this cake is decadent and rich, yet still light and luscious. If you cannot find fresh coconut meat, you can substitute for more cashews, but the coconut meat does create a really silky texture.

Raw Chocolate Mint Cake [Vegan]

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To Make the Crust:

  • 1 cup almonds
  • 1 cup pitted dates
  • 1 1/2 cups desiccated coconut

To Make the Chocolate Filling:

  • 1 1/2 cups cashews
  • 1 cup fresh coconut meat
  • 1/4 cup coconut oil
  • 1/2 cup cacao powder
  • 1/2 cup coconut milk
  • 3/4 cup coconut nectar

To Make the Mint Filling:

  • 1 1/2 cups cashews
  • 1 cup fresh coconut meat
  • 1/4 cup coconut milk
  • 1/2 cup coconut oil
  • 5 drops edible Peppermint Oil or 20 mint leaves
  • 1/2 cup coconut nectar
  • 1 teaspoon of spirulina (for additional green color!)


To Make the Crust:

  1. Process the nuts until they begin to break down and then add the dates and coconut. If your dates are very firm, soak them in warm water for an hour or so to soften then rinse and add to the food processor.
  2. Process until the mixture comes together and will hold when you press it gently between your fingers.
  3. Press the mixture into the base of your spring-form pie tin and place in the fridge while you make the filling.

To Make the Fillings:

  1. You can do the filling one of two ways. The first one is to add all of the cashews, coconut meal, coconut oil, coconut nectar, and coconut milk to your blender and blend until smooth. Then separate the filling into two and blend one batch with the cacao powder, rinse your blender and then do the other batch with the peppermint oil/ mint leaves and spirulina.
  2. Alternatively, you can do each section separately in your blender, rinsing the blender well between the two.
  3. Pour the green mixture onto the base and smooth out with a spoon. Then add the chocolate layer on top and smooth out evenly.
  4. Place the cake in the fridge for at least 5-6 hours to set. Slice and top with cacao nibs and pecans to serve (optional).

Nutritional Information

Per Serving: Calories: 671 | Carbs: 37 g | Fat: 50 g | Protein: 11 g | Sodium: 49 mg | Sugar: 34 g Nutrition information does not include optional ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. This recipe is not "raw", because the recipe calls for Coconut Blossom Nectar Syrup & Coconut oil. Neither of these are a "raw" foods! Coconut oil can only be considered \’raw\’, if cold pressed Virgin Coconut Oil is used!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.

    💥 Coconut Sugar, A Natural Sweetener from the Coconut Palm

    💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.