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.
we think the pictures will speak for itself
PurelyTwins: Unbaked Mint Avocado Layered Chocolate Cake
prep time: 15-25 minutes
time to set cake: a few hours
equipment: food processor, blender, 6 in springform pan
- 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.
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
Chocolate mint is seriously one of our favorite combos – check out some other favorite recipes of ours:
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