Featuring a crunchy buckwheat and cashew base, this plant-based dessert is as nourishing as it is beautiful, making it the perfect showstopper for your next gathering.
This tart will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as required.
1
For the base, Add the buckwheat and salt to your food processor and blend to a crumb consistency.
2
Add the cashews and blend again until they also break down to a crumb.
3
Add the dates, coconut oil and cashew butter and blend until they form a dough.
4
Line the bottom of a 9” springform cake tin with parchment paper and add evenly press the dough into the base and sides using a flat bottomed glass.
5
Set aside in the freezer or fridge.
6
For the filling, Add all the ingredients to a high speed blender and blitz until smooth and creamy.
7
Pour the mixture into the tart shell and tap gently on your work surface to knock out any air bubbles.
8
Freeze for 2-3 hours.
9
Once set remove the cake from the cake tin immediately.
10
Garnish with kiwi, pistachio and fresh mint and serve.
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