In 2020, I baked this cake and completely forgot about it until this month when I decided to write about mint. I was pleasantly surprised by how delicious it was! The combination of vanilla and mint is fantastic, and this recipe also includes a secret green ingredient!
Ingredients: 170g almonds/ 180g dates/ pinch of sea salt/ 250g raw cashews soaked for 4 to 6 hours/ 60ml agave sugar or maple syrup/ 2 tbsp coconut oil melted/ 2 tbsp lemon juice/ 1 tsp pure vanilla extract/ 15g spinach/ 1 tbsp fresh mint
Instructions: Place almonds and salt in a food processor and pulse until ground to a coarse flour. Add sates and blend until a sticky dough forms. Press into a 15-cm springform tin. Chill in freezer while the filling is prepared
Drain and rinse the cashews. Place them in a food processor along with the agave, oil, lemon juice and vanilla. Process until smooth. Our 3/4 of the mix into the chilled crust and spread out with a spatula.
To the last quarter of the mix in the food processor, add the spinach and mint and blend until smooth. Top the vanilla filling with this mix, and again spread it out to the edges with spatula or give it a marbling effect with a toothpick
Return the cheese cake to the freezer and chill for min 2 hours. Slice while frozen and serve for one hour before serving. Enjoy!
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