Okay, I’ll admit it… my name is Amy and I’m a perfectionist! I was really disappointed with the photos from the Raw Mint Fudge Oreo Brownies so I decided I couldn’t rest until I took new ones. I did shake it up a little by showing you what this recipe looks like as a cake.
Here are a couple notes on how to use the Raw Mint Fudge Oreo Brownies recipe and turn it into this gorgeous cake:
*You can use an 8 inch spring-form pan. I used a 6-7 inch spring-form pan so that the recipe was thicker just for the photos.
*The one other thing you’re going to have to do differently to make this into a cake is before you put this recipe in the refrigerator or freezer you are going to put the whipped mint cream on top. This will also need to set for 2-3 hours. After that you remove and enjoy!
For the chocolate on top you can use our Chocolate Icy Square Recipe or just melted dark chocolate chips.
Personally, I think this recipe is perfect for St. Patties Day! Hope you love it!
To get the recipe go here: Mint Fudge Oreo Squares
If you love Oreos also check out our yummy Raw Oreo Ice Cream Sandwiches here and if you love mint and chocolate also check out our Chocolate Covered Mint Chip Ice Cream Bombs and our Chocolate Mint Fudge Pie here!
This recipe is no-bake, vegan, raw, gluten free and mint oreo made healthy.
I made this recipe yesterday. Some notes for anyone who is interested:
* Overall, it was very tasty, and it looks just as nice without the green food coloring… like a very modern black and white cake!
* I calculated the calories in case anyone is curious. Using the recommended ingredients (did not use the optional protein powder, used 4 avocados instead of 3), I cut the cake into 16 slices and the math equates to about 355 calories per slice. The highest calories come from: peanuts (110), avocado (80), and the coconut cream (54).
* This recipe cannot be considered raw if using canned coconut milk. I would love to see a recipe on this site for a homemade whipped coconut cream from fresh coconuts. I’ve seen some macademia cream recipes on raw food communities. Perhaps that would be a good raw substitute.
* The middle layer was perfection in taste and texture, though I had to add 1/4 cup of water to get it to blend smooth, even though my avocados were very ripe. It was still very thick. It wouldn’t budge when I tapped it in the pan. I had to transfer it out of my food processor and into the Vitamix with the plunger to get it all near the blades.
* The top layer was tasty, though it developed an icy texture in the freezer, and the drizled chocolate cracked and came off when the cake was cut into. I would recommend drizzling the chocolate after the cake has been cut if presentation is an issue for anyone. I think the cake would have tasted just as good without the chocolate on the top. The middle layer was pretty rich.
* The bottom layer needs some work regarding flavor in my opinion. The taste of the raw peanuts was very evident and did not play well with the mint. The stevia flavor in the crust layer was also overpowering. The almond alternative is probably much better, but I am allergic to almonds. If I were to make this again, I would probably select cashews, since they are a sweeter nut, increase the dates a little or used agave, and leave the stevia out on this layer all together. Walnuts also blend well with chocolate and have a much more neutral flavor than peanuts as another alternative for people with allergies.
* Hope this is helpful for someone.
Great, great, great feedback. Thanks for you review…it was very helpful.
where is the fucking recipe
fuck this shit its so fucking fake like what the hell