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Raw peppermint snow cake (gluten-free, grain-free, vegan, low sugar)

Raw peppermint snow cake – easy yet impressive holiday dessert. A healthy recipe for a raw chocolate cake with a peppermint cream and candy canes on top. A simple cake recipe made from real foods. This cake is gluten-free grain-free soy-free egg-free vegan and low in sugar.

Scale

Ingredients

raw chocolate crust

  • 2/3 cup sunflower seed flour (3 oz)
  • 1/2 cup hemp seeds (2 oz)
  • 1/2 cup raw cacao powder (2 oz)
  • 2 tablespoons coconut oil, liquid
  • 2 tablespoons coconut sugar
  • pinch sea salt
  • 1 tablespoon water

Peppermint cream

  • 1/2 cup whole cashews, soaked, rinsed, and drained
  • 1/2 cup coconut butter
  • 5 tablespoons coconut milk (full fat from a can)
  • 1/2 teaspoon stevia, liquid
  • 12 teaspoon peppermint extract or 23 drops peppermint essential oil

2 candy canes for topping

Instructions

To make raw chocolate cake

  1. First make sunflower seed flour. Take sunflowers seeds and grind into flour like texture.
  2. Scoop out 2/3 cups and place into a bowl.
  3. Add in hemp seeds, sea sat, coconut sugar and raw cacao powder.
  4. Stir together.
  5. Add in coconut oil and water until batter comes together.
  6. Press cake into a parchment lined 6 in cake pan.
  7. We like to use springform pan.
  8. Set aside.

Make peppermint cream

  1. Place all ingredients into blender.
  2. Blend until creamy.
  3. Adjust sweetness and peppermint to taste.
  4. Stir in candy canes.
  5. Spread peppermint cream on top of chocolate cake.
  6. Sprinkle with more crushed candy canes if desired.
  7. Best enjoyed at room temperature.
  8. Store in refrigerator for up to 3 -4 days.
  9. Or store in freezer for longer shelf life.