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Matcha Mint Chocolate Cake

Forget sinful delight, how about this zenful delight! Pack-full of superfoods like goji berries, spirulina, matcha tea, cacao, & coconut oil, you can actually have your cake and eat it too. So matcha love for this recipe, thanks Emily (a.k.a. @wholesomeslice)!


1/2 cup sticky dates, pits removed
¼ cup shredded dried coconut
1¼ cup hazelnuts
pinch of salt
1 tbsp superfood matcha blend (matcha, cacao, vanilla, maca)*
1 tbsp raw cacao powder
2 tbsp goji berries
1 tsp coconut oil, liquid

Mint Filling
1 cup cashews, soaked for 6+hrs or in hot water for 10 min
⅔ cup coconut oil, liquid
1 tsp vanilla
juice of 1/2 a lime
1/4 cup maple syrup
1/4 cup water
1 tsp superfood matcha blend*
½ cup fresh mint
1 tbsp chia seeds
1/2 tsp spirulina powder

Ganache layer
1/2 cup vegan dark chocolate
2 tbsp coconut oil
½ c coconut milk
½ tsp vanilla extract

matcha powder for dusting
lime zest


  1. Line a loaf pan with parchment paper and set aside
  2. Combine all crust ingredients in a food processor/blender and pulse until it resembles a crumbly crust
  3. Press crust down on the parchment paper to make the bottom layer of the bars. Put in the freezer to firm up, while you make the filling
  4. Blend together all filling ingredients except spirulina powder (this will be used to make a different colored layer) until smooth
  5. Pour HALF of the filling onto the crust and return to the freezer to set
  6. Once that layer is finished setting (about 20 min) add the spirulina powder to the filling mixture & blend until smooth
  7. Add this layer to the bars and return to the freezer to firm up, while you prepare the ganache
  8. To make the ganache, heat the coconut oil & dark chocolate over a sauce pan on medium heat. Once all melted, add the remaining ingredients & whisk until smooth
  9. When the dark green layer is finished setting, pour over the ganache to the bars and top with desired toppings
  10. Return to the freezer to firm up (30+ min) and then cut into 8 slices
  11. Keep cold & enjoy :)

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