There is something that I just love about making cakes for someone else. I love the challenge of dealing with flavours that I normally wouldn’t have. I love developing an empathetic palette and trying to understand why and how another person would enjoy something that I don’t. And I love trying to make something delicious even for those who wouldn’t normally eat it (like me), haha.
I usually don’t eat minty things. As a child, I hated ‘Minties’ lollies. Now, when I’m lucky enough to be able to choose from a range of vegan icecreams, I would never choose choc-mint. However, choc-mint would be near the top the list for my boyfriend. So we either don’t share – which can be difficult if we don’t only want a bite of something or that my boyfriend has a tendency to eat a whole family sized chocolate bar in one sitting aka it’s ‘safer’ that we share… or we undertake an arduous negotiation about which flavour we should have.
However, when Square Organics mailed me some protein bars to sample, they included in their delicious sample box some choc mint bars. When I saw them in the box, my eyes zoomed into the green wrapper, my ear drums made a comical ‘doom doom’ noise then I started to watch my perplexed self in third person. It’s either that my brain temporarily turned into a camera on a cheap movie set or that I’m just nuts.
When life throws you minty stuff, you make even more delicious minty stuff. That doesn’t even make sense but it shows how I’m trying to make an opportunity out of a flavour that I don’t like. I made these choc mint ice cream cakes out of love and customised them for my boyfriend… or I just wanted to make raw cakes.
P.s. Square Bars Organics has kindly offered my readers and followers 20% off a box of their delicious goodies! Head over to their online store and at the checkout, use the code “nourishyoursoulwiththerainbow” then your yummy protein treats will be with you soon! Note that I do not get any commission from this and this is not a sponsored post. I just want to share this deliciousness with you.
Chocolate Mint Ice Cream Cakes
- ½ cup dates, soaked in water overnight
- ¼ cup buckwheat
- ¼ cup gluten-free rolled oats or buckwheat
- 1 Chocolate Coated Crunch Square Bar, (see note 1)
- ¾ cup raw cashews, soaked in water overnight
- ¾ cup canned coconut cream, (see note 2)
- 1 banana
- 2 tbsp coconut butter
- 1 Chocolate Coated Mint Square Bar, chopped into small pieces
- 1 large handful of fresh mint, to taste
- 1 small handful of spinach or other green leafy vegetables, optional
- Drop of peppermint essential oil, optional
- Line paper or brush oil inside 6 cupcake moulds. Skip this step If you are using silicon cupcake moulds.
- For the base: Drain the dates. In a food processor, process all of the base ingredients until combined. Firmly press the mixture into the bottom of your cupcake moulds. Set aside.
- For the filling: Drain and rinse the cashews. Add all ingredients except the square bar to a food processor and process until extremely smooth. Adjust amount of spinach until desired colour and adjust amount of mint and peppermint essential oil to taste.
- Pour filling into each of the cupcakes moulds. You should have some filling remaining so set this aside. Press pieces of Square Bars into each cupcake. Place moulds in freezer for at least 30 minutes
- Remove moulds from freezer. If desired, add 1 tsp of cacao to half of the remaining mixture. Add all of the choc mint mixture to a piping bag and decorate the cakes as desired. Return to freezer.
- To serve, remove cakes from freezer and defrost for at least 20 minutes. Enjoy!
2. Place a can of coconut cream in the fridge the night before. When you need to use the cream for the recipe, scoop out the thick layer of cream that has formed at the top of the can. Reserve the rest of the coconut cream/liquid for making smoothies, savoury dishes or freeze for later use.