Easy
30 mins.
2 persons
Equipment: 9.5” cake tin (with removable base)
BASE
1 cup buckwheat groats
1 3⁄4 cups Iswari Buddha’s Awakening Raspberry Ripple
1⁄4 tsp pink Himalayan salt (optional)
2 1⁄2 tbsp coconut oil (solid)
5 tbsp maple syrup
FILLING
8 tbsp plant-based yoghurt such as soya or coconut
1 tsp vanilla extract
1⁄4 cup peach juice (fresh or from a can) - if using canned make sure the peaches are in juice and not
syrup.
2 tbsp Iswari lucuma powder
TOPPING
1 can peach slices (fresh or canned)
A handful of raspberries (fresh/frozen)
Fresh mint leaves to garnish
1. Add the buckwheat to your food processor and blitz for a couple of minutes until it becomes a
fine crumb consistency
2. Add the buddha’s awakening, salt, coconut oil and maple syrup and process for a few minutes
until the mixture sticks together and forms a dough.
3. Press the Dough into the bottom cake tin and press it smooth using the underneath of a glass.
4. Push the dough slightly up the edges of the tin also to form a rim.
5. Place in the freezer for 10 minutes to set.
6. Combine the yoghurt, vanilla extract and lucuma powder in a bowl and whisk together.
7. Remove the tart base from the springform cake tin.
8. Spread the yoghurt filling over the top of the base in a thin layer.
9. Place the tart back in the freezer for 10 minutes to set the filling slightly if desired.
10. Top with sliced peaches, raspberries and mint leaves
By: Christina Leopold
Instagram: @addictedtodates
