Equipment: 9.5” cake tin (with removable base)

BASE

1 cup buckwheat groats

1 3⁄4 cups Iswari Buddha’s Awakening Raspberry Add to CartAdd 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 Add to CartAdd

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