I am in a good mood. I got my 8 mile run in, I am feeling energized after my big glass of beet apple ginger juice...and the snow is finally melting! Seriously, the sound of the snow melting and dripping off of my roof is glorious! It means spring is on the way...along with running in shorts, flowers, green grass, more sunlight...it all makes me happy just thinking about it. Yes, I get excited about the littlest things.
Another reason to be excited, these Raw Thin Mint Cookies
I made this weekend. They are so much better than the original Girl Scout thin mints I had as a kid, and the best part is they are gluten free, nut free, and refined sugar free. Minty chocolaty crunchy goodness, and what is not to love about that?!
Honestly though, I didn't make the cookies just to make cookies (even though they were so good). I made them so I could make a Raw Thin Mint Cake. This cake has been in my head for weeks, and I thought now was the perfect time to make it.
I made a crunchy minty chocolate cookie crust. Then a decadent minty chocolate mousse filling and vanilla mint filling. Then the cookies found their way into the cake as a crunchy layer in the middle, as well as on top of the cake.
All I have to say, is this cake was so good. Best use for thin mint cookies ever! They are even better when combined with something creamy! This cake is definitely something to get excited about!
Raw Thin Mint Cake
Makes one 6 inch cake
2/3 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
1/3 cup ground flax seed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
1 tsp mint extract
10-12 soft medjool dates, pitted and chopped
3 Tbsp raw cacao powder
Chocolate Mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar or maple syrup
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1 tsp mint extract
1/2 cup plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquefied
2 cups young coconut meat*
1/4 cup fresh coconut water
1/4 cup raw coconut nectar, or maple syrup
1/4 teaspoon sea salt
1 tsp mint extract
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup plus 1 Tbsp raw coconut butter (warmed to liquid)
a handful of spinach
1 cup chopped Raw Thin Mint Cookies
6 Raw Thin Mint Cookies (for garnish)
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the mint extract, dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the chocolate filling, combine all ingredients in the food processor and process until smooth. Set aside.
To make the mint filling, in a food processor, combine coconut meat, water, coconut nectar, sea salt, mint, vanilla and spinach in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Set aside.
To assemble cheesecake, pour the chocolate filling over the crust, then scatter the chopped cookies over that and press down into the chocolate filling slightly. Then pour over the mint cream layer over that and smooth the top. Place in the freezer for about 4 hours to firm up.
When the cake is ready, garnish the top with whole cookies before serving (I cut all but 2 of them in half and stood them on end).
*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 2 cups raw cashews soaked for 4 hours and drained.