For all the chocolate and mint lovers, this vegan torte makes for a healthier alternative on the dessert table. Simple to make and easy to store in the freezer for unexpected occasions, it as a dessert to impress.

 

Base

½ cup oats (optional: gluten-free oats)

1 cup almonds

¼ cup coconut sugar

¾ coconut oil

 

Middle layer

1 cup dates

½ cup coconut oil

3 tblsp cacao powder

 

Top layer

2 cups raw cashews

200g firm tofu

½ cup dates

3 tblsp cacao powder

¼ cup coconut sugar

¾ cup soy milk

½ cup coconut cream

15-25 drops peppermint extract (to taste)

 

For the garnish

Nuts, coarsely chopped

Lime, cut in wedges

Mint leaves

 

Method:

Grease a 24 cm spring-form cake tin.

For the base, combine ingredients in a food processor and line the bottom of the cake tin and place in the freezer. Mix the ingredients of the middle layer in a food processor and then spread mixture evenly over the base layer. Place in the freezer. Use the food processor again to combine all the ingredients of the top layer and spread over the other layers. Use a spatula to make the top as smooth as possible and place in the freezer.

Before serving, take out of the freezer and leave to thaw in room temperature for about two hours. Garnish with lime, mint leaves and nuts.