Friday, April 30, 2010

Raw Chocolate Mint Grasshopper Cake

There is a wide, wide world of raw dessert recipes out there on the WWW, so I don't know how I got so lucky to happen upon this one from Diana of I love the flavor combination of mint and chocolate (Junior Mints? Peppermint Patties? Come on!) so I knew I had to give it a try. Well, the little effort that it took was worth it. It looked pretty and tasted WOW! My husband and I gave it a 9 out of 10. You would never guess that there is spinach in it!

It was originally posted on so check out that entire blog posting for an amazing primer on making your own raw dessert creations. The only change that I made was to put it in an 8" springform pan instead of an 8" x 8" square tray. I think it's more elegant this way.

Raw Chocolate Mint Grasshopper Cake


3/4 cup almonds
5 dates, pitted
10 prunes (or more dates, if preferred–replace 2 prunes with 1 date)
2 tsp vanilla extract
2 tbsp unsweetened cocoa powder (raw cacao powder if you have it)
pinch sea salt

1 1/2 cups soaked cashews
1 cup non-dairy milk
1/2 cup agave nectar
1 tsp mint extract
1 tbsp vanilla extract
1 tsp xanthan gum (available at Whole Foods)
pinch sea salt
1 1/2 cups fresh baby spinach
1/2 cup coconut oil
1/4 cup unsweetened cocoa powder (raw cacao powder if you have it)

1. Lightly oil a square baking dish (8″x8″ or so). Set aside.
2. Combine all CRUST ingredients in a food processor and pulse/blend until crumbly, but sticky enough to stay put when pressed against the side of the work bowl.
3. Empty crust mixture into the baking dish and press evenly onto the bottom. Set aside.
4. Combine all FILLING ingredients EXCEPT coconut oil and cocoa powder in a blender and blend smooth. Add coconut oil and blend again. This should yield about 4 cups of cream filling.

5. Pour half of the filling mixture into the baking dish and spread evenly across the crust layer. Place baking dish in the freezer and allow to freeze until firm to the touch (probably at least an hour or so).
6. Meanwhile, re-blend the remaining filling with the cocoa powder. Add a drizzle of water to thin, if necessary. I probably added nearly 1/4 cup water to get the texture similar to the pre-cocoa consistency.

7. Once the green layer has hardened in the baking dish, pour the remaining, chocolate-ized filling overtop, creating a new brown layer.
8. Freeze again until firm to the touch. Cut into small rectangles and serve. Store in the refrigerator (or keep in freezer for more of an ice cream cake effect).


The Blissful Chef said...

OMG that looks heavenly!

Wendy said...

It is! Thanks for stopping by and commenting!

S said...

Amazing! I was just discussing with a friend that I want to "give up" sugar and think I could handle it with a recipe like this! I'm a newbie here and am loving it. Thank you.

Wendy said...

Sugar was a horrible addiction for me. Raw desserts without sugar (using dates, agave syrup, fruit, etc.) have been enormously helpful for me to kick the habit. And there is a huge world of raw dessert recipes available on the web.

The main thing to remember is that you can't eat them every day, no matter what the raw foodists say. They have a ton of calories and fat and should be eaten maybe once or twice per week. Any more than that and the pounds will pack on. But, what I love about raw desserts is that when I do eat them, I feel NO GUILT and I do not have an insatiable desire to finish a whole cake or plate of cookies. I can have one piece and be fine. Whew! What a relief.

Keep me posted on how it goes for you!

Anonymous said...

this was easy and so delicious. thanks for another great recipe!

Wendy said...

Isn't it? I think it is going to become a favorite of mine for parties and get togethers! It is THAT good!

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