24 Nov Raw Cashew Lemon Ginger Buckwheat Tart

Serves: 6 – 10
Prep time: 24 hours (soaking)
Cooking: 35 minutes

INGREDIENTS

Cashew filling

• 2 cups raw cashews (soaked in filtered water in the fridge overnight)
• ¼ cup maple syrup
• 1 tbsp vanilla extract / powder
• 1 can coconut cream
• Juice from 1 lemon

Buckwheat crust

• 200g dates
• 1 cup buckwheat flour
  ¼ cup raw buckwheat groats (the hulled seeds of the buckwheat plant)
• ½ cup almond flour (or raw almond blended into flour)
• 1 tsp ground ginger
• ½ tsp salt
• ¾ cup coconut oil
• Fresh fruit and flowers for decorating.

METHOD

1. Cashew filling: Soak the cashews in water in the fridge overnight. Drain the soaked cashews and blend with the remaining ingredients until very smooth. Set aside in a bowl in the fridge until the tart base is ready.
2. Buckwheat tart base: Preheat the oven to 150°C, blend together the dates and coconut oil until it forms a paste then add the buckwheat, flour, almonds and spices. Pulse until it forms a coarse sand texture. Press into a pie dish and bake for 10 minutes until golden. Allow to cool completely before pouring in the cashew filling.
3. Set the tart in the fridge for 3 – 4 hours, or pop in the freezer for 45 minutes to firm up.
4. Serve with fresh fruit, whipped coconut cream, and an extra drizzle of maple syrup.