Pumpkin buckwheat raw cakes

Vegan, gluten, oil and sugar free

We are what we eat and think. So if you want to surf those high vibrational waves, choose high vibrational foods and thoughts. I restrain from heating live foods - to make sure that the nutrient density is on point. This way food provides as much added value to my body as possible.

So when I come across nutrient rich seasonal fruits or veggies, I prefer to eat them raw. Both pumpkin and buckwheat are among my favorites, as they are well known nutrient bombs. Here, combined, they have been turned into a mouth watering dessert. I could not get enough!

Ingredients (all organic):

For the base:

1 cup raw buckwheat flakes

5 pitted dates or 2 tsp of honey

1/2 lime juice

pinch of pink salt

For the cream:

1 cup raw blended pumpkin

1/2 cup soaked cashews

5 pitted dates or 2 tsp of honey

1 tsp gingerbread spice

1/2 lime juice

For the raw chocolate icing:

2 TBS shaved raw cacao butter

1 tsb coconut oil

2 tsp coconut blossom sugar or raw honey

1 TBS raw cacao powder

Blend all the base ingredients, distribute into the molds, freeze until solid.

Meanwhile, blend all the cream ingredients, pour over. Freeze until reaches consistency of an ice cream.

For the icing - place all the ingredients into a heatproof bowl, set the bowl directly into very warm but not boiling water, mix all the ingredients, let them gently melt. Pour the icing over the cakes, top with your favourite berries. Enjoy!

Much love,

Inga