Lemon Balm-Mint Oreo Cake

Fancy for an Oreo cake recipe that’s really easy to make, looks beautiful, smooth, creamy and absolutely delicious?

If you are a chocolate & mint lover, this is going to be one dangerous cake to have around… irresistible!! Chocolate and Mint. A classic flavor combination that in my mind is second only to chocolate and beetroot. The carob nutty, fruity, and naturally sweet taste in the crust is the perfect complement to the rest of the cake. Lemon Balm, Mint, Matcha and Chocolate are such an incredible combination of flavors, and they come together so well in this Oreo Cake. Looks like heaven, right? Oh yes. This cake is rich and decadent, perfectly minty and it is so easy to make.

I have made raw Oreos in the past, but today I am showing you how to make Oreo cookies filled with a refreshing mint filling. So here we go… give this super easy cake a try! It literally takes me 30 mins to prep and then I leave it in the freezer overnight or for at least 4-6 hours.

Lemon Balm-Mint Oreo Cake

 

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Prep time

30 mins

Cook time

6 hours

Total time

6 hours 30 mins

 

Author: Deviliciously Raw

Recipe type: Cake

Cuisine: Raw, Vegan

Serves: 1 Cake

Ingredients

• For the Cake
• ½ cup shredded coconut
• ½ cup almond meal
• ½ cup pecan nuts
• 2 tablespoon coconut sugar
• 2 tablespoon carob or cacao powder
• 2 tablespoon filtered water
• ¼ cup fresh mint leaves
• pinch pink himalayan salt
• For the Mint Layer
• 2+ ½ cup cashew, soaked and dehydrated
• 1 ripe avocado
• ½ cup fresh mint leaves
• ⅓ cup fresh lemon balm leaves
• 1 cup nut milk, I used coconut milk
• 2-3 tablespoon coconut nectar
• 3 teaspoon matcha powder
• 1 tablespoon coconut oil
• For the Oreo Cookies
• ½ cup shredded coconut
• ½ cup almond meal
• ½ cup pecan nuts
• 2 tablespoon coconut sugar
• 2 tablespoon carob or cacao powder
• 2 tablespoon filtered water
• pinch pink himalayan salt
• For the Oreo Cream
• 6 tablespoon coconut butter
• ½ cup coconut milk powder
• ⅓ cup shredded coconut
• ¼ teaspoon vanilla extract
• 2 tablespoon coconut nectar
• 1-2 tablespoon coconut milk
• 1-2 drops of peppermint essential oil

Instructions

1. For the Cake - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
2. For the Mint Layer - Soak and dehydrate your cashews*
3. Add all the ingredients to a high-speed blender and blend until smooth and creamy. Pour the cream over the base. Then place it in the freezer uncovered for about 4-6 hours, or until the cake is frozen.
4. For the Oreo Cookies - Place all ingredients into a food processor and process until it resembles fine crumbs and sticks together when pressed. Remove from food processor and form into a loaf, then roll flat with a rolling pin about ¼ inch thick. Use cookie cutters to create the desired shapes.
5. For the Oreo Cream - Put everything in the high-speed blender and blend until smooth. Take half of the cookies and spread the filling over the cookies about ¼-inch-thick, then top with another half of the cookies.

Notes

*Soak the cashews in filtered water for at least 4 hours and up to 12. To soak, just place the cashews in a bowl, add ½ tablespoon Himalayan pink salt and cover with water by an inch, then cover and soak at room temp up to 4 hours (put in the refrigerator if soaking overnight). After soaking, strain and rinse the cashews well under fresh water. Spread the nuts over a dehydrator rack or baking tray. If you’re using a dehydrator, dry them on 115degress (F) until they dry and crisp (expect anywhere from 12-24 hours). If you don’t have a dehydrator on hand, set your oven to the lowest temperature possible around 65degress (C) and be sure to stir or turn them occasionally. Dry in the oven for 12-24 hours, just as you would a dehydrator.
**Due to the nature of this recipe, wrap the cake in a double layer of greaseproof paper and plastic wrap (to prevent the avocado layer from turning brown) and store in the refrigerator. Bring the cake to room temperature before serving it for the best texture.

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Lemon balm (Melissa officinalis) is a lemon-scented herb that comes from the same family as mint. The herb is native to Europe, North Africa, and West Asia, but it’s grown around the world. Lemon balm has traditionally been used to improve mood and cognitive function, but the potential benefits don’t stop there. Read on to learn more about this plant’s possible healing powers.

If you love Oreos also check out my yummy Raw Oreo Cookies here and if you love mint and chocolate also check out my Chocolate Mint Slice here.

Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩I can’t wait to see your amazing creations✩⭒ be sure to tag me in the pictures #deviliciouslyraw

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