Chocolate Mint Cream Layer Cake


This delicious cake is raw.  It’s an awesome dessert or treat for St. Patrick’s Day.  I must thank our friends over at for the inspiration.  I’ve modified this recipe slightly to eliminate any refined sugars or syrups — I’ve used only date paste and stevia and it came out amazing.  It’s perfect for the Maximized Living core plan — dates are still pretty high in sugar and this dessert certainly is sweet.  Adjust accordingly to your suit your taste buds.


Chocolate Cake

2 2/3 cups walnut halves
1/3 cup cocoa powder
2 tablespoons chia seeds (or flax meal)
2 tablespoons date paste *
1/4 tsp powdered stevia

Mint Avocado Cream

2 avocados, about 1 1/2 cups pureed
4 ounces cashews (about ¾ cup)
1 teaspoon liquid stevia
3 tablespoons date paste *
1 tablespoon coconut oil
1 tablespoon mint extract
1/2 – 1 teaspoon spirulina (optional, helps with green color)


* To make date paste

  1. Pack enough dates to fill a ¼ cup measuring cup.
  2. Empty dates into a medium-sized bowl and pour enough boiling water to just cover the dates (about 2 tablespoons).
  3. Allow dates to soften and water to soak in (about 15-20 minutes) and then blend dates with a hand blender until smooth.

To make chocolate cake

  1. Place walnuts in food processor and pulse till a crumbly texture.
  2. Then add in remaining ingredients. This recipe is on the less sweet side, so adjust sweetness to taste.

Note: Chia seeds make the cake a little crunchy so if you don’t like a crunchy cake use flax meal or ground chia seeds.

To make avocado cream

  1. Place cashews, date paste and a bit of water (maybe a tablespoon) in a medium-sized bowl and blend with a hand blender until smooth.
  2. Next add in the pureed avocados, stevia, mint extract, and spirulina (if using).
  3. Blend till smooth.
  4. Add coconut oil and blend.
  5. Adjust sweetness to taste. And depending how much stevia you add, you may need to increase coconut oil to 2 tbsp. The purpose of the coconut oil is to help the cream harden so when you slice the cake it keeps its shape.

Assemble cake:

  1. Line a 6-inch pan with wax/parchment paper.
  2. Press about 1 cup of moderately packed chocolate cake batter onto the bottom of the pan.
  3. Next top with 1 cup of mint avocado cream.
  4. Put first two layers in the freezer for about 2 hours to set.
  5. Repeat cake and cream layers.
  6. Place final cake in freezer for a few hours (about 4-6 hours) to set.
  7. When ready to slice let cake thaw slightly (15 minutes or so) to make it easier to cut.

Keep leftover slices in refrigerator – they will last about 2-3 days.

Check out the original recipe inspiration by the inspiring


Dr. B.J. Hardick

About Dr. B.J. Hardick

Raised in a holistic family, Dr. B.J. Hardick is the co-author of the best-selling Maximized Living Nutrition Plans, used in natural health clinics worldwide, and a contributing author for its follow-up publication, The Cancer Killers. Dr. Hardick shares his own journey dealing with heavy metal toxicity in Real Detox, his e-Book available on An organic food fanatic and green living aficionado, all Dr. Hardick’s passions are anchored in helping others achieve ecologically sound, healthy, and balanced lives. Learn More