Recipe from our resident health expert Krisztina Biliczky
STEP 1
Base:
3/4 cup (90g) raw pecan nuts
5 pitted Medjool dates
2 tbsp (20g) melted coconut oil
3 tbsp cacao powder
3 tbsp (30g) activated buckwheat (or 30g raw pecan nuts)
pinch of pink salt
Blend all the ingredients except activated buckwheat in the food processor until well processed but still slightly crumbly
Remove the mixture into a bowl and mix it with the activated buckwheat.
Press the mixture into a lined tin or a silicon mould or individual cupcake moulds.
Keep in a freezer while preparing other layers.
STEP 2
Mixed berry cream:
1/2 cup (60g) raw cashew nuts (soaked overnight and rinsed)
1 cup (100g) frozen berries
2 tbsp (20g) melted coconut oil
1 tbsp maple syrup
pinch of pink salt
Blend all the ingredients until smooth.
Pour the berry cream onto the prepared base, and put back in a freezer for more than 2 hours.
STEP 3
Choc ganache:
1/2 cup (90g) melted coconut oil
30g cacao powder
3-4 tbsp maple syrup
pinch of pink salt
Mix ingredient well in a mixing bowl with a whisk.
Add more sweetener if you desire.
Keep mixing the ganache over ice water until it starts to thicken, at which point spread the ganache onto the second layer.
Slice with a warm knife to ensure smooth edges. Top with your choice of garnish such as nuts, fruits, rose petals, and coconut flakes.
Store in the fridge or freezer.