Remember when I made that amazing raw cookie dough with kale and spirulina? No? Well, go back a post! It is ridiculously good and can be found HERE.
Also, did you know it can be used as a thick, tantalizing frosting? Well, clearly it can. And thus, the layer cake full of the vegan protein goodness of Chocolate Coated Mint Squarebars was born. Oh, and by the way you can enter "rungirl" at checkout to receive 20% off at Squarebar.com, just for being my blog reader. I am not paid by them in any way, though I would happily be paid in Squarebars (hint hint). Nope, I'm just content indulging in what tastes like a decadent dessert but is actually a square of nutrition disguised as a candy bar. So anyways, back to the cake.
This is a great holiday, birthday, or suprise-your-spouse treat after a long day (you're welcome, Dave Miller). Here's the recipe:
My Mint Kale Chip Cookie Dough
3 Chocolate Coated Mint Squarebars
optional: raw cacao powder whisked with water and vegan protein powder
1. Take one squarebar, and use a small cookie cutter to cut out the shape of your choice. Chop the rest of the bar into little pieces, and stir it into the raw cookie dough.
2. Heat a mug of hot water, and use a butter knife dipped in the water to spread it easier/make it prettier. (You can also dip the cookie cutter in hot water for a cleaner "stamp").
3. Spread the cookie dough between the other two bars, and on top. Drizzle with optional protein powder frosting, top with another dollop of cookie dough and press the shape (mine was a heart) on the very top. Serve and enjoy! It may also be stored in the fridge and will keep for quite awhile. You'll also have a bunch of leftover cookie dough, with which you can may a second cake (!) or snack happily away.
You can also abandon the fancy cake and scoop it with an ice cream scooper, drizzle the frosting and crumble extra bars on top.