Raw vegan cake with mint and cashew by Gust Verde

Name: Raw vegan cake with mint and cashew by Gust Verde - Antonela A.
Ingredients: 250 grams of raw; unsalted cashews; 150 grams of cocoa; 3 tablespoons of honey; a handful of fresh mint leaves; 200 ml of water; 70 grams of coconut cream

Vegan - Raw vegan cake with mint and cashew by Gust Verde by Antonela A. - Recipia

I have made the raw vegan cake with mint and cashew several times, especially when I wanted something quick, no-bake, and that keeps well in the freezer. The first time it seemed too sweet to me, but I adjusted it to taste. It's not a complicated dessert; everything is mixed in a food processor and it's ready. I noticed that if I put all the recommended water, the texture comes out too soft, so I prefer to use less or add it gradually. Quick Info Total time: about 20 minutes (excluding freezing time) Preparation time: 15-20 minutes Freezer time: at least 2-3 hours until completely firm Servings: 8-10, from a 23 cm diameter pan Difficulty: easy Recipe type: raw vegan dessert, no-bake, for warm days or when you want something gluten/lactose-free Ingredients 250 g raw, unsalted cashews 150 g cocoa 3 tablespoons honey (you can reduce if you want it less sweet) a handful of fresh mint leaves 200 ml water (I use less or add it gradually to avoid the mixture being too liquid) 70 g coconut cream (or coconut oil if you want the original version) Preparation method 1. Place all the ingredients in a food processor bowl: cashews, cocoa, honey, mint leaves, coconut cream, and water. Start with just half of the water. 2. Blend everything well until you get a smooth and homogeneous cream. If you see it's too thick, add a little water gradually until you reach the desired consistency. Be careful not to make it too liquid; otherwise, it will freeze slowly in the freezer. 3. Pour the mixture into a springform pan with a diameter of 23 cm. Level it with a spatula or spoon to make it even on the surface. 4. Place the pan in the freezer and leave it until the mixture becomes firm. It usually takes between 2 and 3 hours, but you can leave it overnight if you're not in a hurry. 5. Remove the cake from the freezer 10-15 minutes before cutting it, to soften it a bit and make it easier to portion. 6. When serving, sprinkle coconut flakes on top. You can add slices of kiwi or fresh currants for an extra touch of freshness and color. Why I make this recipe often It's one of the quickest no-bake dessert solutions, especially in summer. It’s made with simple ingredients, all in one bowl/processor, and keeps well in the freezer. I like that it has basic ingredients that I always have at home, and the mint and chocolate flavor is refreshing. It keeps well even for a month in the freezer. Tips and variations Tips Add water gradually so it doesn't come out too soft. If you're using a weak blender, stop occasionally and scrape the edges of the bowl. Let the cake sit at room temperature for a few minutes before slicing; otherwise, it's too hard. Substitutions You can use coconut oil instead of coconut cream (as in the original recipe). The cream gives a creamier texture, but with oil, it will still be firm. If you don't have honey or want a strictly vegan version, you can use agave syrup, maple syrup, or any other liquid sweetener you prefer. Fresh mint can be replaced with a few drops of natural mint essence, but the flavor will be different, more artificial. Variations You can add a little lemon zest to the mixture for extra freshness. For a more 'chocolatey' flavor, use dark cocoa. If you want a cake with a crunchy texture, sprinkle a thin layer of chopped nuts at the bottom or between layers before freezing. Serving ideas Served with fresh fruits – kiwi, currants, raspberries, or blueberries. With extra coconut flakes or cocoa powder on top. You can also add a little vegan whipped cream (if you want a more festive presentation). Frequently asked questions 1. Can I use roasted or salted cashews? I do not recommend. Raw, unsalted cashews have the right texture and flavor for this recipe. 2. Can I leave the cake in the fridge, not in the freezer? The texture will be too soft. The raw vegan cake remains firm only if kept in the freezer. 3. How long does it last in the freezer? The cake keeps well for up to a month. It's important to cover it so it doesn't absorb odors from other foods. 4. Can I reduce the amount of honey? Yes, if you prefer less sweet desserts. I have reduced it from the original recipe. 5. Can I make it without mint? You can omit the mint, but it will turn out a cake with a predominant chocolate-cashew flavor. Nutritional values Estimated for a slice (out of 10 servings): approximately 290-320 kcal. Protein: 6-7 g Carbohydrates: 22-25 g (depending on how much honey you use) Fats: 20-22 g (from cashews and coconut cream) It's a fairly calorie-dense cake, but without refined sugar or processed ingredients. The values are approximate and depend on the cocoa and type of coconut cream used. Storage and reheating The cake is stored in the freezer, well covered, for up to a month. I do not recommend storing it in the fridge, as the texture becomes too soft. Before serving, take the cake out and let it soften for 10-15 minutes, then cut slices with a knife dipped in warm water. It is not reheated; it is served cold, directly from the freezer.

Raw vegan cake with mint and cashew by Gust Verde

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