Peppermint and chocolate raw “oreo” cake in zebra design. It is as refreshing to look at as it is to eat!
Dietary Notes for Rawreo Mint Zebra Cake Recipe
This recipe is
- Raw / No-Bake and made with activated nuts
- Grain and Gluten Free
- Refined Sugar Free
Tips for Cake Base
- Substitute the hazelnuts and almonds with your favourite nut or seed, if you want it nut-free.
- Do not over process the nut flours or they will become nut butter. Do not over process the cacao nibs as the purpose here is to give a crunchy texture.
- Use a tamper to press down the cake base into the mould to give a uniform cake base.
Tips for Zebra Cream Filling
- Using avocado in the filling will help give a natural green colour. If you do not have avocadoes, you can use young coconut meat, but you will have to add about 1 tsp supergreens powder such as spirulina or moringa to give a green appearance.
- For a cashew-free version, substitute the cashews with young coconut meat or steamed cauliflower. You may need to adjust the amount of coconut milk.
- The consistency of the prepared Peppermint Cream and Chocolate Cream should be just slightly thicker than heavy cream – thick but still able to flow down when scooped up with a spoon. If it is too thick (especially for the Chocolate Cream as cacao powder is hygroscopic), add coconut milk or water a little at a time to thin.
- You can use this design for any cake with two or more contrasting colours. For example, pink strawberries and brown chocolate; red beetroot and white cream; and green matcha and black sesame.
Tips for Chocolate Cage
- I used a mould – Silikomart Goccia chocolate strip. If you do not have a mould, you can still do a chocolate cage design freehand by piping melted chocolate directly on acetate.
Rawreo Mint Zebra Cake
Hazelnut Cacao Nib Crust - 100 g
- 38 g (1/4 cup) activated hazelnuts
- 19 g (2 tbsp) activated almonds
- 5.5 g (1 tbsp) cacao powder
- 1/16 tsp vanilla bean powder
- Pinch Himalayan pink salt
- 5 g (1 tbsp) cacao nibs
- 29 g (2 no) pitted Medjool dates
Peppermint Cream & Chocolate Cream - 480 g / 2 cups
- 128 g (2/3 cup) raw cashews, soaked at least 4 hours to soften (soaked weight; prepared from 96g / 2/3 cup dry)
- 120 g (2/3 cup) ripe avocado flesh and/or young coconut meat
- 120 g (1/2 cup) coconut milk
- 68 g (1/4 cup) coconut nectar
- 27 g (2 tbsp + 2 tsp) cold-pressed coconut oil, melted
- 13 g (4 tsp) cacao butter, melted
- Pinch Himalayan pink salt
- 2 1/2 dropperfuls peppermint extract (I use Herb Pharm peppermint spirits)
- 12 g (2 tbsp) cacao powder
- 1/2 tsp medicinal mushroom powder (reishi, chaga, lion's mane) (optional, to deepen the chocolate flavour)
- 18 g (1 no) pitted Medjool date
- As needed coconut milk or filtered water, to thin
- 24 g (1/4 cup) cacao nibs
- 28 g (1 oz) dried mulberries or pitted dates
- Pinch Himalayan pink salt
- 7 g (2 tsp) cold-pressed coconut oil, melted
Chocolate Drip Cage
- 20 g dairy-free mint or regular chocolate, melted
For the Cake Base
Line the base of a 5-inch cake ring with parchment paper. Line the sides of the cake ring with acetate sheet (optional, to give clean sides when unmolding).
In a food processor or mini-prep, combine the hazelnuts, almonds, cacao powder, vanilla bean powder, and salt, and process until the consistency of fine flour.
Add the cacao nibs and pulse a few times. Do not over process as you'll want to retain some crunchy texture from the cacao nibs.
Add the dates and pulse a few times until the mixture forms a sticky dough.
Press the dough into the lined cake mould and set aside while you prepare the cream filling.
For the Peppermint Cream and Chocolate Cream
Drain and rinse the soaked cashews thoroughly.
In a blender, combine the soaked cashews, avocado or coconut meat, coconut milk, and coconut nectar. Blend on high speed until smooth and creamy, about 2 minutes.
Add the melted coconut oil and cacao butter to the blender. Add salt to taste. Blend on high speed until the mixture is emulsified.
Remove slightly more than half of the blended mixture (about 240g) into a small bowl. Add the peppermint extract and stir well. This is the Peppermint Cream; set aside while you prepare the chocolate cream.
To the remaining cream in the blender, add the cacao powder, medicinal mushroom powder (if using), and Medjool date. Blend on high speed until smooth. Transfer this mixture into a small bowl. This is the Chocolate Cream, and you should have approximately equal quantity (240g) as the Peppermint Cream.
Check the consistency of both creams; it you be just slightly thicker than heavy cream - thick but still able to flow down when scooped up with a spoon. If it is too thick (especially for the Chocolate Cream as cacao powder is hygroscopic), add coconut milk or water a little at a time to thin.
To create the zebra effect, alternately ladle about 2 tablespoons of Peppermint Cream and Chocolate Cream into the centre of the cake. After each addition, tap the cake mould against the tabletop to spread out the cream. You should start to see alternate rings of Peppermint Cream and Chocolate Cream. Continue to repeat until both creams are used up. Once completed, gently shake the cake mould to smooth out the top.
Place the cake mould in the freezer for 30 minutes to set slightly. Meanwhile prepare the Rawreo Crumble.
For the Rawreo Crumble
In a food processor or mini-prep, add the cacao nibs and pulse to break down. Do not over process as you'll want to retain some crunchy texture from the cacao nibs.
Add the dried mulberries or dates, and salt, and pulse until a crumb forms.
Add the coconut oil and pulse a few times to combine. This is the Rawreo Crumble.
Take the cake out of the freezer, and cover the cake surface with the Rawreo Crumble. Smooth out the cake surface with the back of a spoon or tamper. Return the cake to the freezer for at least 6 hours to set.
For the Chocolate Cage
Prepare an acetate strip slightly longer than the circumference of your cake. For a 5-inch cake, this will be 40 cm.
Melt the chocolate over a bain marie.
Line the Silikomart Goccia silicone strip over the prepared acetate. Spread the melted chocolate into the mould. Use a pastry scraper the smooth out the surface. Transfer the strip into the refrigerator to set briefly but not fully; about 5-10 minutes depending on the temperature of your refrigerator.
Remove the cake from the freezer. Gently peel away the silicone strip from the acetate, then carefully wrap the acetate with the chocolate around the circumference of the cake, pressing into the cake lightly. The chocolate pattern should adhere to the cake. Gently peel away the acetate strip from the cake.
Return the cake to the freezer until ready to serve.
To serve, remove the cake from the freezer and let sit at room temperature for 10-15 minutes to soften. Slice and serve.