Sydney Fun and a Scrumptious Mint Chocolate Chip Cashew Cream Cake

Hey guys, I am still loitering around Sydney having an absolute ball with the Telstra Crew and my darling Mr Troy Douglas! We have an amazing video out soon which I cannot wait to share with you all!! Watch this space…..

Day 23 of our November Challenge is Gluten Free!  So here is a scrumptious desert that is not only Glutten Free, it is Grain Free, Vegan AND Refined Sugar Free! Yeah yeah there is vegetables in here but I promise this will NOT disappoint!   This cake from Tasty Yummies is absolutely DEVINE!!!

Mint Chocolate Chip Cashew Cream Cake

Mint Chocolate Chip Cashew Cream Cake – Gluten-free, Grain-free, Vegan, Refined-Sugar Free 

Makes 9″ Springform Pan Serves 8 to 12

Crust:

• 10 medjool dates
• 1 1/2 cups raw nut(s) of your choice (pecans, almonds, walnuts, pistachios, macadamia or any combination of these will work, too)
• 1/4 tsp sea salt
• 1/4 cup shredded coconut
• 1/2 cup raw cacao powder (regular cocoa powder will work, too)

Filling:

• 2 1/2 cups raw cashews (soaked overnight, or at least 4 hours)
• 1/3 cup coconut oil, in liquid state
• 1/2 cup maple syrup (honey would also be really nice, just not vegan)
• 4-6 tablespoons water (you may want a little more if it is too thick)
• 1/2 cup organic coconut cream (as is, or scooped from the top of a chilled can of organic coconut milk)
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 cup fresh mint
• 2 large handfuls organic baby spinach
• 1 teaspoon pure peppermint extract
• 1/4 cup vegan mini chocolate chips (I like this brand)

Optional for topping: Whipped Cream Coconut (recipe below)

**DO AHEAD** Soak the cashews overnight the night before you are making this. If the dates are really dry and hard, soak them for about 1 hour before you make the crust.

Line the bottom of a round 9″ springform pan with parchment paper; set aside. In a food processor fitted with the S blade, process the nuts, salt, coconut, cacao powder until you have an almost flour-like consistency, leaving some bits of the nuts make for a nice texture. Add the dates and pulse until combined into a sticky and chunky mixture. You aren’t looking for this to be smooth, you should still see flecks of dates and the raw nuts. Press mixture into the prepared springform pan, then cover with plastic or foil and freeze until ready to use.

Once the cashews have soaked, discard the soaking water, give them a quick rinse and add the cashews to the container of a high speed blender or food processor. Add the coconut cream, coconut oil, maple syrup (or other sweetener), vanilla and water. If the mixture is too thick, add just a little more water, one teaspoon at a time. It should be a very thick mixture so don’t add too much. Add the fresh mint, mint extract and baby spinach, adding a little more water if necessary. It should be smooth and creamy and you will see some small flecks of green. Once blended, pour the cashew mixture over the crust, cover in plastic wrap or foil and freeze overnight, or until solid. Once the filling has set a bit, sprinkle the mini chocolate chips over the top.

When ready to serve, allow the tart to thaw for 15 minutes, then slice and serve. Add a little whipped coconut cream, if you’d like.

You can store the leftover cake in the fridge or the freezer, whichever you prefer. I prefer the fridge, myself. Easier to cut and much creamier.

And if you want to add a special little touch – here is a recipe for the Whipped Cream Coconut! Hey why not?!

For the Whipped Cream Coconut:

makes about 1 to 1 1/2 cups – depending on the brand 

• 1 can full-fat organic coconut milk (see my brand suggestions below), refrigerated overnight
• 1 tablespoon maple syrup, honey, sugar, powdered sugar, etc (or more)
• 1 teaspoon vanilla extract1. Carefully open the can of refrigerated coconut milk, being careful to keep it level. There will be a firm, waxy, thick white layer of coconut cream on top.*3. Using a mixer or hand beaters on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using.*Alternatively, if you know that your coconut cream is good and solid (meaning a brand you have used before and can trust), you could turn the can upside down, open the bottom of the can instead and pour out the coconut water that way. This will only work if when you turn the can upside down, your coconut cream is so solid that it won’t move.
• Whipped coconut cream is best served immediately, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.
• 2. Scoop out the coconut cream and into a large bowl or the bowl of a stand mixer. (If it is hot in your kitchen, place your mixing bowl in the freezer for 5 minutes or so.)  Stop scooping when you reach the water in the bottom of the can. Save this for smoothies or drink it as is. Just don’t add this into the solid cream for whipping.
• Optional Add-ins: raw cacao powder, vanilla bean paste, flavored pure extracts

I would love to hear your thoughts of this recipe.  I am absolutely in LOVE!!!  Not only is it delicious it is good for you!

I will be heading back home soon and after I squeeze my little munchkins I will have heaps more pics to share with you.

Enjoy this sensational Wednesday!

Xx Dani