BASE

1 1⁄2 cups cashews

1 cup roasted buckwheat

8 medjool dates (pitted)

1⁄4 cup cashew butter

1 tbsp coconut oil

1⁄4 tsp Himalayan pink salt

FILLING

130g (dry weight) pistachios (soaked in water for 6 hours and skins removed)

1 cup chilled canned coconut milk (use only the thick part from the top of the can)

3/4 cup plant-based yoghurt (soya, almond cashew or coconut)

1⁄2 cup + 2 tbsp maple syrup

1⁄4 cup Iswari cacao butter Out of Stock: notify me

2 tbsp Iswari matcha powder Out of Stock: notify me

1⁄2 tsp vanilla bean paste

TOPPINGS

2-3 chopped fresh kiwis

Chopped pistachios

Fresh mint leaves

BASE

1. Add the buckwheat and salt to your food processor and blend to a crumb consistency.

2. Add the cashews and blend again until they also break down to a crumb.

3. Add the dates, coconut oil and cashew butter and blend until they form a dough.

4. Line the bottom of a 9” springform cake tin with parchment paper and add evenly press the

dough into the base and sides using a flat bottomed glass.

5. Set aside in the freezer or fridge.

FILLING

1. Add all the ingredients to a high speed blender and blitz until smooth and creamy.

2. Pour the mixture into the tart shell and tap gently on your work surface to knock out any air

bubbles.

3. Freeze for 2-3 hours.

GARNISH

1. Once set remove the cake from the cake tin immediately.

2. Garnish with kiwi, pistachio and fresh mint and serve.

This tart will store for a few days refrigerated in an airtight container, alternatively freeze and defrost

as required