Friday, February 26, 2016


    1 cup buckwheat flour
    ½ cup walnuts
        • 8 Medjool dates
    ½ teaspoon vanilla extract
      ¼ teaspoon salt

2 cups soaked cashews
1 cup coconut milk
¼ cup coconut oil
4 dates
2 teaspoons vanilla extract
Juice of 1 lemon
¼ teaspoon salt

Strawberry frosting:
2 cups strawberries
4 Medjool dates
Juice half a lemon

Place walnuts and buckwheat flour in the food processor and pulse into a flour.
Add dates, vanilla and salt and process until mixture begins to stick together.
Press the dough into a 9-inch pan to make the crust.
Combine the filling ingredients in a blender, except the coconut oil.
Melt the coconut oil and add into the mixture until well combined.
Pour the filling into the crust and place in the freezer for at least 2 hours.
Blend the strawberries with the dates and lemon juice until smooth.
When the filling is hard enough take the cake out of the freezer and pour the strawberry frosting on top.

Garnish with some fresh strawberries and serve.