Mint Cake

Raw chocolate mint cake (serves 8)

The night before

1 1/2 cups raw cashews + water for soaking

1 sachet NordicNordic chocolate peppermint chaga tea

Place cashews in a bowl and cover with water. Let soak in the fridge for at least 6 hours. When ready to use, discard water.

Place sachet and 3/4 cup of water into a pot. Warm up water until almost boiling. Set aside, cover and let sit at least 1 hour or overnight.


1 cup raw pecans

9 pitted medjool dates

3 tbsp raw cacao powder

2 sachets NordicNordic chocolate peppermint chaga tea

1 tsp vanilla extract

1/2 tsp sea- or himalayansalt

Place all ingredients into a high speed blender or food processor and mix until a sticky dough forms.

Line a 9 inch springform pan with parchment paper and press the dough into the pan. Place in freezer while you make the first layer.

Mint layer

1 small avocado

1 cup coconut milk

2 tbsp fresh lime juice

1/3 cup melted cacao butter

3/4 tightly packed mint leaves

1/3 cup soaked cashews

2 tbsp maple syrup (or honey, agave)

1/4 tsp sea- or himalayansalt

1 tsp peppermint extract (optional)

Scoop out the flesh from the avocado and place into a high speed blender or food processor along with rest of the ingredients. Blend until very smooth, adding more coconut milk if needed. It should be fairly thick, not runny.

 Spread the batter on the crust, freeze for 30 minutes.

Chocolate layer

steeped NordicNordic chocolate peppermint chaga tea

remaining soaked cashews

1/2 cup melted cacao butter

1/4 cup coconut milk

1/2 cup raw cacao powder

3 pitted medjool dates

1 tbsp maple syrup (or honey, agave)

1 tsp vanilla extract

1/2 tsp sea- or himalayansalt

1/4 cup cacao nibs (if desired)

Remove teabag from tea. Add tea and remaining cashews together with rest of the ingredients into a high speed blender or food processor. Blend until very smooth. This layer will be a bit more runny than the first, but it’ll firm up in the freezer. Spread chocolate mixture on top of mint layer. Decorate with cacao nibs if desired.

Freeze for at least 2 hours or overnight. Or refrigerate at least 8 hours. If frozen, let thaw about 20 minutes before serving. Cake can be kept in freezer for 2 weeks, in fridge for a couple of days.