by Charles ELF on Dec 27, 2012 in Articles

Raw Peppermint Chocolate Trifle

Raw Peppermint Chocolate Trifle:
Serves 2 generously

cake:
1 cup raw almond meal*
1 1/2 cups dried shredded coconut
1 cups sprouted buckwheat or oat flour (or additional almond meal)
1/2 cup raw cacoa powder
1/3 cup raw agave nectar or honey
1 large banana, sliced (about 1 cup)
1/8 tsp sea salt

Cream 1 1/2 :
1 1/4 cups raw cashew pieces (preferably soaked overnight)
3/4 cup coconut water

3 cups fresh young coconut meat (or additional soaked cashews if not available)
1/2 cup plus1 tablespoons raw agave nectar or raw honey
1 Tbsp pure vanilla extract and seeds of half a vanilla bean (the other half of the one you used for the filling)
2/3 cup coconut oil (warmed to liquid)

1 large bunch organic spinach leaves
2 tsp peppermint extract, divided
3 Tbsp raw cacao powder

shaved raw chocolate

To make cake, combine almond meal, coconut, oat flour and cacao powder in the food processor and process until finely ground. Add agave nectar, bananas, sea salt and process until very smooth like batter. Place batter on a teflex lined dehydrator* sheet, spread out into a rectangle about 1 inch high and dehydrate for about 12 hours, then flip over (carefully using another flat

All Photographs & Recipes Copyrighted by Amy @ Fragrant Vanilla Cakes