1 cup hazelnuts
1 cup buckwheat (soaked overnight or least 2 hours)
6 large dates
1 tbsp coconut oil
2 tbsp agave or maple syrup
1 cup coconut milk
2 cups cashews (soaked overnight in cold water or in hot water for 15 mins)
1 tsp vanilla paste
1/3 cup agave
2 cups fresh or frozen strawberries
Soak buckwheat and cashews as per above. Line a 9 inch cake tin with greaseproof paper.
Drain cashews and buckwheat (you may need to rinse the buckwheat under cold water a few times).
Add hazelnuts, soaked buckwheat, dates, coconut oil and agave syrup to a food processor and blend until it sticks together between your fingers.
Press into prepared cake tin and pop in the fridge to chill.
Prepare filling by adding coconut milk, cashews, vanilla paste and agave to your processor. Process on full speed for around 5-10 minutes, until super smooth and creamy.
Pour half the mixture into a jug and add strawberries to remaining half and process until fully incorporated.
Pour the cream layer on top of the base and pop in the freezer to set for an hour or so.
Pour final strawberry layer on top and return to the freezer to set.
Remove from the freezer 30 mins before you want to enjoy and top with strawberries before serving.
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