Shamrock Cake for St. Patrick's Day
 
Prep time
Cook time
Total time
 
This mint chocolate cheesecake is one decadent dessert. With its chocolatey crust, creamy mint cashew filling, it’s the ultimate treat for mint chocolate lovers like myself.
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • For the base
  • ¾ cup shredded coconut
  • ¼ cup gluten-free rolled oat
  • ¼ cup buckwheat, activated
  • 3 tablespoon raw cacao or carob powder
  • 1 tablespoon coconut oil
  • 4 tablespoon nut milk
  • 1 tablespoon lime juice
  • 5 mint leaves, chopped
  • For the cream
  • 1+1/2 cup cashew, soaked
  • 1 medium sized zucchini, peeled
  • ¼ cup coconut oil, melted
  • 3 tablespoon coconut nectar
  • 2 tablespoon nut milk
  • juice of a half lime
  • pinch pink himlayan salt
  • ½ tablespoon sunflower lecithin powder
  • For the pale green color
  • 1 teaspoon Matcha green tea powder
  • few drops mint essential oil
  • For the dark green color
  • ¼ + ⅛ teaspoon spirulina powder
  • 6 mint leaves, chopped
Instructions
  1. For the base - 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 (with a removable bottom) and place in the refrigerator.
  2. For the cream - Place everything in a high-speed blender and blend until smooth and creamy. Divide the blended mixture between 3 small bowl, approximately equal quantity (215 gram).
  3. For the pale green color - Add in the matcha powder, mint oil and and stir well.
  4. For the dark green color - Add in the spirulina powder, chopped mint leaves (or mint essential oil) and blend until smooth.
  5. To assemble - Place the cake on the kitchen scale. Pour the white cream over the base. To create the zebra effect, take two squeeze bottle and fill up with the colored creams. Start with about 35 grams of Dark Green Cream and 35 grams of Pale Green Cream into the centre of the cake. After each addition, tap the cake mold against the tabletop to spread out the cream. You should start to see alternate rings of Dark Green Cream and Pale Green Cream. Next add 30 grams of Dark Green Cream and 30 grams of Pale Green Cream into the centre of the cake. Continue to repeat and reduce the amount until both creams are used up. (To achieve the shamrock shape repeat the same method on the edges too by dropping dollops of alternating colored creams onto the center of the previous dollops, essentially making a bullseye of concentric circles. You will need 6 circles.) Once completed, gently shake the cake mold to smooth out the top. Using a knife or a toothpick “draw” some random lines and patterns in the colored filling to add interesting swirls to the appearance - but not too much! You don't want the colored layers to blend together. Cover with plastic wrap, then place it in the freezer for about 4 - 6 hours or overnight, to set. Store in the freezer for 2 weeks or in the refrigerator for 4- 5 days. To serve, remove the cake from the freezer and let sit at room temperature for 30- 35 minutes to soften. Slice and serve. Enjoy!! Xo
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2021/03/09/shamrock-cake/