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Raw Mint Chocolate Cake

Mint and Chocolate, a delicious combination and a classic fave for many. If you classify yourself as one of these many, then you’re in for a special treat! This exclusive Raw Chocolate Mint Cake recipe, by Lara of @vanillacrunnch, will satisfy all your mint-chocolate dreams; and yes, that is a Squarebar crust (a Chocolate-Coated Mint Squarebar crust, to be exact)! It's 100% vegan, gluten-free, and totally scrumptious. Plus, no white sugar or empty carbs were used to make this wonderful dessert! Sounds amazing right? Well, it is! You can find this and other delicious recipes like it in Lara’s ebook.


2 Chocolate-Coated Mint Squarebars
5 Medjool dates
3 tbsp cacao powder
3 tbsp coconut nectar or agave
2 tbsp coconut oil

Chocolate Filling
2 tbsp coconut oil
1 cup macadamias, soaked overnight
1/4 cup raw cacao powder
1/2 full-fat coconut milk

Mint Filling
1 cup cashews, soaked overnight
2 tbsp coconut oil
2 tbsp coconut cream
3 tbsp coconut nectar or agave
1/4 cup fresh peppermint leaves
6 drops peppermint extract

Chocolate Topping
1/3 cup coconut oil, melted
1 tsp vanilla
1/4 cup maple syrup
1/4 cup cocoa powder


  1. For the crust: cut up the 2 Squarebars. Place in food processor with the other crust ingredients. Tip: don't over mix, you still want to have those little Squarebar pieces. Press the curst in a round (silicon form) and freeze. 
  2. For the chocolate filling: combine all the ingredients mentioned in the chocolate filling section and pour over the crust. Freeze until solid. 
  3. For the mint filling: blend the cashews in a food processor until well-blended and soft. Add the rest of the mint filling ingredients and blend for 2 more minutes. Freeze for about 1 hour. 
  4. For the chocolate topping: combine all the topping ingredients in a small pan and heat. Pour over the raw cake. 
  5. Lastly, decorate with Squarebar chunks and kiwis.

let's text!

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