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PLANTFEED// Lets Go Less series//"A Plant based mint cake W hemp & gold dust."// by Kelly Mason

Most of my plant based desserts are very simple to create, its actually the art of layering and the art of plating that I bring most of my attention to.

Its like anything that I create through various expressions - I want to make beauty. I want everything that I do, stand for, stand by, to be nothing but ooze beauty of some kind.

I like to keep it simple - if you are using some of the best quality ingredients why try to change something from what it is instead of merely enhancing with the smallest amount of processing and added complementaries.

In these desserts I used a small selection of ethically or locally soured ingredients....

Matcha from Unicorn superfoods

Hemp seeds from Hemp Wild Leaf (An company sourcing all Hemp products in North India)

Cacao Nibs from Navita Organics

Peppermint edible oil from Doterra Oils

Cashews sourced locally from right here around the corner in our village in North Goa where they are grown.


Serves 12


• 4 cups GF rolled oats

• 1 cup ground almonds

• 1/4 Tsp Vanilla bean powder

• 1/4 cup organic cacao powder

• 2 Tbsp Cacao nibs

• 1/4 cup coconut oil

• 1/4 cup maple syrup

• 4 drops edible mint essential oil

• 1/4 cup melted dark vegan chocolate

• Squeeze one lemon

• Pinch pink salt


• 2 cups soaked cashews (Pre soak for around 2 hours)

• 1/4 Tsp Vanilla bean powder

• 1/2 cup coconut milk

• 1/4 cup maple syrup

• Four drops of edible essential mint oil

• 2 Tbsp coconut oil

• 1 Tsp Matcha powder

• Squeeze one lemon

• 1/2 cup fresh chopped (minced) mint

• Pinch pink salt

per plate FINISHINGS

• 1 tsp Hemp hearts

• Pinch organic activated charcoal

• Pinch edible gold dust

• 1 tsp melted dark vegan chocolate

• 1 tsp cacao nibs

• Tsp fresh mint


1. For the base place all the dry ingredients in a blender and blend till a fine flour is formed and everything is well mixed. Mix all wet ingredients into a separate bowl.

2. Add wet ingredients to dry mix and combine well then grease singular moulds or a large cake tin with coconut oil to prevent from sticking and add the base evenly while pressing down gently but firmly, to create a flat surface crust then place directly into the freezer for at least 30 minutes.

3. While the base is setting take your soaked cashews, coconut milk, maple, lemon, powders, oils, salt and mint into a high speed blender and combine until smooth.

4. Take the base from the freezer and evenly spread the filling on top then immediatly place back in the freezer to set for at least 4-6 hours.

5. For serving remove from freezer and allow to rest for around 20 minutes to one hour before serving.

6. Can store well for up to 4 days but best served fresh. If kept frozen the dessert can last for up to one month - However this isn't a desired duration.


1. Grab a serving plate and using a brush spread a small layer of melted vegan chocolate covering half of the plate.

2. Take one serving of cake and slice in any way you desire - for this I went with four triangle bite sized pieces.

3. While the dessert is still cool drizzle melted chocolate to cover a corner of each piece but try not to over think!

4. Finish by sprinkling the bite size pieces with hemp seeds, cacao nibs and place tips of fresh mint individually on each dessert then tap both edible gold dust and activated charcoal from the other end of a spoon or small knife over the whole plate - in moderation.

5. Serve immediatly - usually by the time plating is complete the dessert should have arrived at room temprature.

Enjoy totally, completely & with all of your being.


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