Recipe
Cool, creamy and full of choc-mint flavour, this super easy no-bake classic comes together in minutes. It’s budget-friendly, kid-approved and perfect when you need a quick dessert for entertaining.
You will need
Serves 8-10
For the cake:
- 400ml thickened plant cream, chilled
- 50g icing sugar, or to taste
- 2 tablespoons cream stabiliser, optional
- 3 teaspoons peppermint extract, or to taste
- 10-15 drops of green liquid food colour
- 250g vegan chocolate biscuits (for example Arnott’s chocolate ripple)
To decorate (optional):
- Melted dairy-free chocolate
- Chocolate mint cream biscuits, crushed
Recipe: Rainbow Nourishments
Directions
15 mins to prep
4 hours to chill
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Step 1
Add the cream to a large bowl (if using a hand mixer) or bowl of a stand mixer. Whip until soft peaks form.
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Step 2
Add the icing sugar, cream stabiliser (if using), peppermint extract and 10 drops of food colouring. Whip until stiff peaks form. If you’d like a greener cream, mix in more food colouring while whipping the cream.
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Step 3
Spread a few spoons of the cream on a serving platter. Divide the biscuits into around 4 rows or to fit the shape of your serving platter.
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Step 4
Spoon some of the cream on one biscuit and sandwich with another biscuit. Repeat to form one row of biscuits and place this on your serving platter. Repeat for the remaining biscuits and cream.
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Step 5
Generously coat the log with the remaining cream and smooth the surface.
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Step 6
Cover the ripple cake with an airtight container and chill in the fridge for at least 4 hours to overnight.
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Step 7
When chilled, drizzle some melted chocolate on top of the cake and sprinkle with chocolate mint cream biscuits or as desired. Keep refrigerated and serve within a few hours.
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Recipe: Rainbow Nourishments
