I’m doing the Aussie thing; I’m going to Bali for a holiday. I have been there before and never liked it, due to the large masses of people crammed into a small area, selling me the same things. I also don’t like to be touched and so find it confronting to be grabbed and pulled at. However, this is only a teeny tiny part of the massive island, and so I can barely write off the entire area just because of a few bad experiences. This time, the Boy and I will go somewhere slightly more secluded and avoid the mass market areas. I mostly agreed to go so that I could eat a tonne of vegan and raw foods. There are tours where you can go up a live volcano and drink green coconuts while you walk up, and up top they will cook bananas over a pool of lava. So it’s got me thinking green and lush and tropical.
So we’re thinking green.
Green’s actually my favourite colour from childhood – the colour of leaves and algae and the little tops on a strawberry. It’s also the colour of peas. And that little fact there is important today, because I was thinking about that Chocolate Cauliflower Cheesecake I made the other day, using that fabulous recipe from the Unconventional Baker – original recipe here. It got me thinking that I could swap out the cauliflower, and add in some peas. Why? Unlike cauliflower, I think peas have a bit more of an individual flavour. And once I thought about the pea idea, and the fact that my cake would be green, I decided that a chocolate mint cake would be best. I’m not sure why green always means mint, but let’s not hurt anyone’s head by making it blue flavour or something.
The benefit of this cheezecake is:
> lower cost thanks to no use of cashews etc
> it contains no nuts (there is coconut, which can be considered a nut, I guess)
> it has a wicked colour!
> It’s deliciously sweet
There is the slight issue of “iciness” in the same way the cauliflower cheezecake was a bit icy straight out of the freezer. But if you leave of the bench for a short period before eating, it’s fine.
Now that we’re safe, I will note that a while back I won some chocolate from Barker’s of Geraldine on instagram through, and I needed to do something to stop me from popping the entire collection in my mouth at once. We’ve already established that I am a piglet, and anything that comes my way will be eaten including humans. Not that I’ve plans to eat any meat products ever again, and I imagine that most humans these days just aren’t healthy enough to taste good. Chocolate tastes good though, and chocolate mint is one of those all-time-classic combinations that I love. Chocolate/caramel or choc/orange or choc/nuts or choc/anything works, too.
By the way, it’s hot today, which is why there is melting chocolate in my pics, and hell there is an ant in the first picture. It’s because my food is so natural and that’s why there is an ant, OK? hehe
- 2 cup instant oats
- 2 cup dates (soaked in boiling water if dried)
- 4 TB mylk (I used soy)
- 4 TB cacao powder
- 2 cup green peas, defrosted
- ½ cup coconut cream (a can of cream left in the fridge overnight)
- ½ cup coconut oil, melted
- ½ cup brown rice syrup
- 1 tsp vanilla extract
- 1-2 tsp peppermint essence (optional, test to taste)
- 80g dark chocolate, mint flavoured
- 2-4 TB coconut oil
- Prepare the mould of your choosing - I recommend 12 muffin moulds!
- In food processor, blend the oats and the dates together (if you soaked dates, drain first!). Once it forms a crumb, add in the mylk and cacao. Blend into a paste.
- Divide the paste among the 12 moulds and press down super firmly. Smooth with the back of a spoon.
- In a blender, blend together the peas and cream. Once the colour is lovely and consistent, add in the oil and sweetener. Blend for 20 seconds, then add the mint and blend for another 10 seconds.
- Pour the green gloop into the muffin moulds. Move the muffins to the freezer, and freeze until solidified. I recommend overnight, but a few hours should do it.
- If you want chocolate on top - set a small pot of water to a simmer. Place a small bowl over the top, checking that the bowl doesn't touch the water. Break the chocolate into the bowl, and spoon in the oil. Stir as the chocolate and oil melts.
- Once melted, drizzle over the cakes. The chocolate will probably cool instantly, so you can serve straight away, or return to the freezer until ready to eat.