Vegan, dairy and gluten-free, this no-bake tart includes buckwheat, nuts, lemons, dates, fruit and pretty edible flowers.
This recipe originally appeared in Fitness First blog as part of my monthly column and you can find the full method on their site here.
1 cup of raw almonds
1 cup of buckinis (raw buckwheat)
¼ cup of shredded coconut
½ cup of coconut oil (melted)
5 medjool dates
1 tsp vanilla extract
½ tsp of cinnamon
pinch of sea salt
3 cups of soaked cashews (soak in hot water for 2+ hours)
Zest of 2 lemons
Juice of 2 lemons
¼ cup of cacao butter (if you don’t have this, you can substitute for coconut oil)
1 tsp of vanilla extract
¼ cup of honey/maple syrup or desired sweetener
1 cup of raspberries (can use frozen)
1 tbsp of maple syrup
1 tbsp of water
- Place raw cashews in a bowl, cover with boiled water and leave overnight (if possible) or 2+ hours.
- Line a 20cm spring form pan with baking paper and set aside.
Find the rest of the method for this recipe online at Fitness First here.