Raw vegan tartalettes

Gluten and sugar free

Is there something that feels more satisfying than eating a cake for breakfast? Could be only the fact that the cake is 100% guilt free and - when it comes to nutrient density, it beats all the other healthy breakfast bowls out there. 

I love tarts as much as I love nutrient rich foods. This time I challenged myself to create the most nourishing raw cake that could ever exist..well from my perspective.

So here it goes - raw activated buckwheat and sprouted almond tart topped with  homemade raspberry vegan "cream cheese". 

Sprouting activates the full nutrient spectrum, which otherwise would be dormant - for an illustration think here of an acorn's potential to turn into an oak tree.

Incorporating sprouted foods into your daily meals gives you a very serious nutrient kick, which in its turn boosts your health and overall productivity.

Ingredients (all organic)

For the base:

1/2 cup raw buckwheat groats or flakes

1/2 cup raw almonds

1/4 cup pitted dates

pinch of pink salt

For the cream:

1 cup raw cashews

1/3 cup fresh or frozen raspberries

juice of 1/2 lemon

1/2 cup of dates

Instructions:

Soak buckwheat, almonds and dates overnight. Blend all the base ingredients until fairly smooth. Spread into the mould. Freeze for at least 2 hrs until solid.

Blend overnight soaked cashews and dates with raspberies and lemon juice until perfectly smooth. Spread on the tart, top with fruits and berries of your choice. Optional - replacing the cream with plain coconut yoghurt.


 Enjoy!

Much love,

Inga