It’s been a long week full of new experiences, knowledge and friends. My trip to Crete has come to an end and I left it with a lot of new stories to share. But first I owe a Raw Ginger Mint Cake that is still sitting in my freezer. I made this just before I left to Crete. As you may already know, a raw cake can stay in a freezer up to 4 months.
The outside of this cake looks plain, but wait until you cut it… Surprise! It’s quite a romantic cake and to dial up the love quotient, this recipe uses refreshing mint, strawberries, ginger, and coconut sugar to help set the mood. Ginger and mint both work to improve your circulation and get your blood flowing. In fact, legend says that the famous French courtesan Madame du Barry gave ginger to all of her lovers to increase their desire and improve their pleasure. Hmm, let me know if it works!
- 3 bananas
- 2 cups frozen strawberries
- 2 Tbsp psyllium husk
- 2 Tbsp coconut oil
- 2 cups cashews (soaked overnight)
- 1 cup pitted dates (soaked 20 min)
- 1/4 cup coconut oil
- bunch fresh mint
- fresh ginger
- coconut milk (as needed)
For the strawberry layer blend bananas, strawberries and coconut oil, when you get a smoothie texture add the psyllium husk and blend for another 5 seconds not more. Spread evenly into a springform pan-it should be slightly smaller than the one for the mint layer (if you have a adjustable one it will be easier). Freeze until solid (about 2 hours).
For the mint layer blend everything until smooth. Add coconut milk as needed. Place the strawberry layer in a bigger pan and cover with the mint layer. Freeze overnight or until solid. Decorate as you wish!