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• 1 cup almonds

⁣• 1/2 cup desiccated coconut

⁣• 1 cup dates pitted (and softened in hot water if hard)⁣

• 1 tablespoon coconut oil

⁣• 1/2 cup toasted buckwheat⁣

• Pinch of sea salt⁣

• 1/2 teaspoon vanilla extract

⁣⁣INGREDIENTS - FILLING⁣

• 1 cup cashews soaked overnight

⁣• 1/2 cup coconut milk

⁣• 4 tablespoons maple syrup

⁣• 2 tablespoons coconut oil

⁣• 1 teaspoon vanilla extract⁣

• Topping: Fresh strawberries⁣⁣

INSTRUCTIONS

BASE⁣1. In your food processor add your almonds and coconut and pulse until you have a fine powder. Add in your dates, coconut oil, sea salt, and vanilla and process until stick.⁣

2. Add in your buckwheat and pulse to combine everything but leave the buckwheat crunchy. Press this into your springform tin and freeze as you prepare your filling.

⁣⁣INSTRUCTIONS - FILLING⁣

1. Add all your ingredients to a high-speed blender and blend until smooth and creamy. Pour this over your base and freeze for 15 minutes.⁣

2. Now gently press your fresh strawberries into the cream and freeze for at least four hours. Allow defrosting for 20 minutes before slicing and serving. Enjoy!⁣

by @thefitfabfoodie

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