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.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: makes about 10 - 12 slices 1x
Ingredients
Scale
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
- 1 – 2 teaspoon peppermint extract or 2 –3 drops peppermint essential oil
2 candy canes for topping
Instructions
To make raw chocolate cake
- First make sunflower seed flour. Take sunflowers seeds and grind into flour like texture.
- Scoop out 2/3 cups and place into a bowl.
- Add in hemp seeds, sea sat, coconut sugar and raw cacao powder.
- Stir together.
- Add in coconut oil and water until batter comes together.
- Press cake into a parchment lined 6 in cake pan.
- We like to use springform pan.
- Set aside.
Make peppermint cream
- Place all ingredients into blender.
- Blend until creamy.
- Adjust sweetness and peppermint to taste.
- Stir in candy canes.
- Spread peppermint cream on top of chocolate cake.
- Sprinkle with more crushed candy canes if desired.
- Best enjoyed at room temperature.
- Store in refrigerator for up to 3 -4 days.
- Or store in freezer for longer shelf life.