1/2 cup sprouted buckwheat
1/2 almond butter
10 soft dates (I used medjool. Soak for 1-2 hours if not soft)
1/2 tsp vanilla powder
1 tbsp coconut butter
Pinch pink salt
What to do:
In a food processor or high speed blender (I use a vitamix), blend the buckwheat quickly for a few seconds so that it crumbles. Add the the almond butter and blend again until combined.
Add all other ingredients, and blend until the mixture sticks together and the dates are broken down.
Line a cake tin with baking paper and firmly press the base on until it covers the bottom evenly. Place into the freezer to cool while preparing the filling.
White chocolate layer ingredients:
1 1/2 cups fresh or frozen mixed berries (or berry of choice)
1/4 melted coconut oil
What to do:
Blend all ingredients except for the coconut oil at a high speed until the cashews are smooth and the ingredients are well combined. Add the coconut oil and blend again until in melts into the mixture.
Separate the mixture into two by placing half into a large bowl and leaving half in the blender. Add in the melted cacao butter and coconut butter (melted in a bowl over warm water), and vanilla powder and blend into the mixture. Remove from the blender and quickly wash with warm water to get rid of any of the stubborn mixture!
For the berry mixture, add in either fresh berries or defrosted berries and melted coconut butter and blend until combined. Add any additional liquid if necessary.
To layer the cake, pour 1/3 of the mixture onto the base at a time. I also added 5 tbsp of the other mixture onto each layer and swirled it like you can see on top. Although this isn’t necessary as you can’t particularly see it!
Let each layer of mixture freeze for approximately 30 minutes until you pour the next on.
Freeze overnight or for at least 4 hours before cutting! Now you can eat your cake too!