Saint Patrick’s Day is fast approaching, so this recipe is necessary to ward off the pinches!
Chocolate and mint is my absolute favorite combination of flavors, as you can tell by the myriad recipes containing both on this site.
One of our favorite treats is this Andes’ Mint Pie, but it requires a bit more effort than I want to exert on a weekly basis, and it contains a bit more sweetener than I’ve been eating lately.
In an effort to quell my persistent chocolate mint craving, I made these delicious ‘cakes’ for the first time about six months ago.
My husband and I were in heaven with the taste (he too is a chocolate mint fan), and I was so happy to sort of recreate his favorite pie in a healthier way.
The main thing that kept me from posting the recipe was the amount of hemp seeds needed. It was considerable, and hemp seeds aren’t cheap, so I thought a lot of people might be put off by that.
This version, however, still contains hemp seeds, but a lower amount that I didn’t think would be offensive to those of you who are money-conscious.
Believe me, if anyone understands the concept of saving and budgeting money, tis I! I pride myself on finding deals and being frugal for our family and know a lot of you probably do too.
Hemp seeds are a regular buy for us because they are extreme agreeable with our allergies. I make milk from them almost daily, and I add them to smoothies or raw treats almost as often, so they’ve become an essential purchase.
This recipe actually includes a few of my grocery store essentials, including avocados, oats, coconut, and cocoa powder. All of these yummy foods contribute here to make a small batch of delicious dark chocolate ‘cakes’ topped with a creamy, minty frosting, totally free of dates, nuts, dairy, and eggs!
Raw chocolate 'cakes' topped with a creamy, sweet avocado frosting!
- 1/3 c . hemp seeds
- 1/3 c . unsweetened grated coconut
- 1/3 c . oats
- 1/4 c . cocoa powder
- 1/4 t . sea salt
- 1 T . honey or maple syrup
- 2 T . coconut oil , melted
- 1 1/2 t . vanilla extract
- 1-2 T . water , as needed
- 1 1/2 avocados
- 3 T . dairy-free milk
- 1 T . honey or maple syrup
- 1/4 t . mint extract
- dash sea salt
- stevia , to taste
- Process hemp seeds, coconut, and oats for 10-20 seconds.
- Add in remaining ingredients, adding water as needed to bring everything together (mixture should be clumping, and everything should be well moistened).
- Divide and press the mixture into four muffin cups.
- Store in the freezer while you make the frosting.
- Process all ingredients together until smooth and well combined, adding stevia to taste if more sweetness is desired.
- Dollop atop the cakes.
Fat: 29.6 g Carbs: 24.7 g Sugar: 9.8 g Protein: 7 g; Nutrition facts based on using honey and unsweetened almond milk. WW SmartPoints: 15
If you are grain-free, you can substitute the oats for more hemp seeds or coconut.
I usually get four little treats out of this, so everyone gets their own special dessert!
Do you enjoy hemp seeds?