As experts in conscious living, Willemijn and Liselotte from BeBio have perfected this raw, vegan, sugar-free cake—gluten-free option too. It's bursting with flavor, incredibly simple to make without an oven, and entirely guilt-free. Just a food processor and cake pan needed. Enjoy seconds worry-free!
For the chocolate base:
2½ cups dried dates
½ cup oat flour (gluten-free if preferred)
1¼ cups almonds
1 tablespoon cocoa
For the mint layer:
4 cups cashews (soaked overnight)
½ cup melted coconut oil
Juice of 1½ to 2 limes
1 tablespoon vanilla extract
Stevia drops to taste
3 to 4 large handfuls fresh mint leaves
Topping: Generous handful raw cacao nibs
How to make this healthy chocolate mint cake:
1. Prepare the base: Blend all ingredients in a food processor until sticky.
2. Grind oats into flour first if needed.
3. Adjust with more dates if dry, more almonds if too sticky.
4. Press firmly into your cake pan.
Now the mint layer:
5. Drain soaked cashews. Blend with all ingredients except coconut oil until smooth, scraping sides. Add melted oil and blend again.
6. Taste and adjust mint, vanilla, stevia, or lime. Spread over base; refrigerate overnight.
7. Top with cacao nibs and a mint leaf. Slice and savor!
Enjoy your guilt-free slice!
About BeBio
Willemijn and Liselotte share weekly insights on Sante.nl about thriving with a healthy, conscious lifestyle. They prove it's fun, accessible, and rewarding for everyone.
Discover daily inspiration from BeBio at BeBio.nl.
