Friday is here!! yay and we got some good news from our friend, her husband’s left eye opened a little and he responded to some commands yesterday with moving his fingers. He still has a long road ahead, but it is progress. Thank you again for your prayers.
Now time to celebrate with cake.
Today’s inspiration came from this picture we came across in a magazine.
Remember last Friday we shared our first attempt at this cake. This time around we made some changes to get more of what we wanted out of this layered cake. We really wanted the cake batter to be soft and moist. So decided to try walnuts to provide the cake with natural, healthy fat to give the cake a rich texture.
The result?
we think the pictures will speak for itself 
PurelyTwins: Unbaked Mint Avocado Layered Chocolate Cake
serves: 6-8
prep time: 15-25 minutes
time to set cake: a few hours
equipment: food processor, blender, 6 in springform pan
Ingredients:
Chocolate Cake
- 2 2/3 cups whole walnuts, shelled, unsoaked
- 1/3 cup cocoa powder
- 2 tbsp chia seeds (mila or flax meal)
- 2 tbsp xylitol or sugar (if want to use stevia do about 1/4-1/2 tsp liquid stevia)
- 1-2 tbsp agave or maple syrup
Place walnuts in food processor and pulse till a crumbly texture. Then add in remaining ingredients. We left our cake more on the less sweet side, so adjust sweetness to taste. Note: chia seeds gave the cake a little crunchy texture, so if do not like or want crunch use flax meal or grinded chia seeds.
Mint Avocado Cream
- 2 avocados, about 1 1/2 cups pureed
- 1/2 cup +1 tablespoon irish moss paste – about 4oz
- 1 teaspoon stevia, liquid
- 3 tablespoon agave or maple syrup
- 1 tablespoon coconut oil
- 1-2 tablespoon sunflower lecithin (optional)
- 1 tablespoon mint extract
- 1/2 – 1 teaspoon spirulina (optional, helps with green color)
Place irish moss in blender with agave and blend a little. Next add in the pureed avocados, stevia and mint extract, spirulina, and if you are using lecithin add in now. Blend till smooth and end with coconut oil. Adjust sweetness to taste.
Note: If you desire more sweetness up the agave and/or stevia, and depending how much you add may need to up coconut oil to 2 tbsp. The purpose of the coconut oil is to help the cream get hard so when you slice cake it does not go everywhere.
Assemble cake:
Line the 6 in pan with wax/parchment paper.
Press about 1 cup of moderately packed chocolate cake batter onto the bottom of the pan. Next top with 1 cup of mint avocado cream.
Set first two layers in the freezer for about 2 hours to set.
Repeat cake and cream layers. Place final cake in freezer for a few hours (about 4-6 hours) to set.
When ready to slice let cake come to room temperature a little (15 or so minutes), will help make it easier to cut.
Keep leftover slices in refrigerator and will last about 2-3 days.
Now this cake is for anyone who loves a little chocolate and mint together.
And anyone who loves their healthy fats, like we do. Plus this unbaked layered cake is full of Omega’s, vitamin K, potassium, and fiber! Now that is what we call a ‘perfect’ cake.
we ended up putting some of the avocado cream on top kinda like a avocado mint whip cream
mmmmmmm
Chocolate mint is seriously one of our favorite combos – check out some other favorite recipes of ours:
mint avocado ice cream with brownie bites
chocolate mint avocado sandwich
chocolate mint chip chia seed pudding
ummm, obsessed much? haha
what else can we make chocolate mint to add to our list?
Twins Question: do you like chocolate and mint together? what is your all time favorite flavor combo? can be sweet or savory?
Check out our guest post over at Cleaning Eating Chelsey – we share our journey of gluten free eating.
Let’s eat cake!
till next time, xoxo
Lori and Michelle
So great to hear of your friends husband’s progress! That is huge! I love Averie’s raw peppermint patties and her vegan mint chocolate soft serve! Love the mint/chocolate combo, but seem to love chocolate, mint and coconut together just as much! I’ll be honest my all time favorite combination is beets and goat cheese, but I rarely ever eat it anymore. Its my birthday treat every year. This cake looks heavenly, love the color! I need to get more familiar with irish moss, so I can make this and your chocolate layer cake…YUM!
Thanks Crysta, goat cheese and beets used to be one of our favs too!
um this looks incredible! I think I need to go to culinary school before I take on a challenge like this! ah looks amazing
simply stunning, ladies!
I’m in heaven…thank you luvs!♥
wow- amazing second try! this cake looks ABSOLUTELY amazing!!! much more beautiful than the inspirational magazine photo
aww Caitlin you are soo sweet, thank you!
ohmygosh!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is so incredibly gorgeous, and I ADORE chocolate mint!!! AHHHH!!! I am bookmarking this pronto and going to the store right now to pick up some avocados!!! YAY THANK YOU!!!!
(Sorry If I sound too over excited
)
Alex you are too cute
xoxo
Holy mint, Batman! This looks indescribably delicious. I’m also a huge fan of mint + chocolate–what a great way to enjoy them together! Plus it’s gorgeous to look at.
wow. that is beauuuutiful and sounds delicious! very impressed, great job ladies
thanks!
chocolate goes well with almost anything in my book! And mint is one of my favorite things as well, so this is perfect. For those of us not as savvy in the world of raw foods, the awesome photography makes for wonderful eye candy
Rachel so true chocolate goes with anything
Congrats girls!!! What a beautiful spread, beautiful picts and an amazing recipe. I’m going to make this for my birthday in October
thanks for sharing your recipe!
Beautiful pictures! I guess that’s not when the cake looks so pretty and yummy! Is there something I could sub for the irish moss? The more I look at this though, the more I really want to make it. If there is no substitution then where’s a good place to purchase it. I haven’t checked the health food store here but I assume you know a place you know is quality. Thanks.
Stacy, you can replace the Irish moss with either coconut butter (the meat plus the oil). if you do not have that than you may use just coconut oil I would recommend doing just 1/2 cup oil total in the recipe, it might turn out a little harder filling when cold but when it warms up some it should be just fine. I hope this helps. Thanks!
I do have coconut butter. Thanks! Can’t wait to make this.
That is just….stunning!!!! amazing job!
And I loved your guestie on Chelsey’s site!
This is pretty much a dream cake to me. If you hear a knock at the door, it’s me begging for cake.
This looks great! I love choc and mint together…a lot
You made that look SO easy! It looks great!
Great news about your friend’s husband! And the cake is genius! You know, coconut butter/oil is hard to find here in Manila, which is odd because we are aggressively exporting them!
This looks AMAZING! No words can explain how excited I am to make this for this up and coming week! yay! SO excited!
Ladies, this looks insanely wonderful! You are kitchen masters!!
I made myself a carob, avocado, spinach, mint, cinnamon smoothie this afternoon after I finished teaching a Juice and smoothie tasty party for clients. I didn’t make it for the class but man it was good! Will have to post soon
Casey that smoothie sounds wonderful!
These photos are absolutely breathtaking, and the dessert itself reminds me of my all-time favorite food: the mint chocolate sundae at Pure Food & Wine. Just thinking about it is making me want to go back to the city and brave the storm for it!
Wow, that is beautiful! I love how you changed it to fit your dietary needs! You two are inspiring! I hope you have a great weekend!
You ladies are always coming up with the best combinations. I LOVE mint chocolate so these cake photos are making me drool.
Stay safe this weekend!
holy crap those photos are gorgeous! it made me want to facedive into that cake! how about this…way too much work for moi but i’ll buy the ingredients and then you show me how it’s done haha. i think i’d want to eat the whole cake! is it rich or not so sweet?
Melissa, sounds good!! the cake actually was not sweet at all, which is how we are liking things lately.
Out of this world! Loooove the photos! And no worries, the photos sure do speak for themselves.
They are saying…”I am delicious.”
This looks so good! And beautiful pics! Mint chocolate is my favorite combo, besides pb and chocolate! Actually, give me anything with chocolate!
;);)
Chocolate and mint are just made for each other, and this one looks gorgeous-delicious.
Unfortunately, I’ve pretty much decided that chocolate isn’t worth it for me: I just don’t feel good when I eat it. So special occasions only, I guess–I had mint choc not-cheesecake for my bday, for ex… But mint and carob go great together too: it’s a totally different thing than chocolate, but at least it looks similar.
omg that loks amazing
Yep, I’d have to say that this is a total masterpiece. Incredibly beautiful and looks better than the one in the magazine.
I love making raw cakes! They’re fun and you get to be super creative and they taste amazing. This one looks and sounds AWESOME. I love mint and chocolate together!
Oh, and it’s really good to hear that there is some kind of progress with your friend’s husband! Good vibes, good thoughts!
okay that has to be one of the prettiest cakes i have ever seen ! im gonna have to try to replicate something, but without mint (idk why but im not a huge mint person, besides in gum). favorite combination of flavors ? weird but i love peanut butter and sea salt .. so yummy
Amy not weird at all, sounds wonderful
those pictures are BEAUTIFUL!! i would do anything for a bite of that right now
Yeah miko! Omg! Prayers answered.
Is this my birthday cake u r bringing to californa?!?!?!
Well Joe is not in the clear yet, everyday is different.
Wish I could bring you cake, I am bringing other goodies
came out of hiding temporarily to say: good god that reminds me of grasshopper pie of my childhood and I think I drooled a little on my chin just now
[...] want to eat these. And this. And some of this. Please and thank you. If you make something for me, I am absolutely certain that we can hang out, [...]
[...] so many. 1) avocado: we eat these daily so satisfying and good for you too! avocados are great for making mint chocolate layered cakes and great for making savory avocado donut with avocado [...]
i’d love to try it. great green color!
Dina recently posted..Le Parker Meridien Gingerbread Extravaganza
My goodness, is this just not the most creative use of avocados! The pictures are gorgeous and this cake sounds amazing. Bravo! xo
Cara recently posted..Gluten-free and Vegan Wheat Thins (and some positive words)
Thank you Cara! We love our avocados
I absolutely LOVE chocolate mint!! Both flavors are amazing in their own rite, and when you pair them together it’s like the perfect marriage!
Tried making your avocado cream tonight…added a little too much spirulina, but it still taste good. Now I’m going to tackle the carob crepes!
Jenn recently posted..Pumpkin-Chocolate-Chip Macaroons
Wow! This is so beautiful, and so delicious sounding! I love that it contains so much avocado for a rich texture and yet is healthy!
Thank you Amy!
[...] Mint Chocolate Mint Avocado Layer Cake – Lots of my favorites going on here: Avocado, Chocolate, and Mint. Plus it’s raw so it’s gotta be healthy, right? (Image Credit: Pure2Raw) [...]
[...] Try out this tasty Unbaked Mint Avocado Layered Chocolate Cake. It is a masterpiece, cooked from Lori and Michelle. The recipe HERE! [...]
Hi, is there a substitute for the mint extract? Can i make it out of fresh mint?
yes fresh mint is fine
HI GUYS IS IT POSSIBLE TO SUBSITUTE IRISH MOSS PASTE WITH SOMETHING ELSE, I´NOT ABLE TO FIND THE SEEWED PLANT IN MEXICO
THANK U!!!
FYI – I substituted 1/2c coconut oil for the Irish Moss paste. I used a total of that 1/2 c coconut oil for the whole recipe. The taste was good, but the texture was a bit, well, oily. I didn’t mind too much, but would have appreciated a more fluffy texture. I am guessing the moss paste would have given them. Also, the avocados our store has had lately have been less than stellar. The taste and texture have been very raw-ish, despite being ripe. I had to add a wee bit more extract and agave to balance it out. Otherwise, though, I loved this!
have you tried vanilla extract instead of mint? I was thinking of substituting mint for vanilla
sure that would be fine