![\"\"](\"http:\/\/www.teresamisu.com\/wp-content\/uploads\/2014\/07\/MG_9290.jpg\")
<\/a><\/p>\nBase\u00a0<\/span><\/h2>\n\n- 1 cup almonds<\/a><\/li>\n
- \u00bd cup linseeds<\/li>\n
- 1 \u00bd cup dates<\/a> (soaked for 20 min)<\/li>\n<\/ul>\n
Buckwheat Cream<\/h2>\n\n- 2 cups cashews<\/a> (soaked overnight)<\/li>\n
- 1 cup buckwheat flour<\/a><\/li>\n
- 3 Tbsp vanilla<\/li>\n
- 3 Tbsp lemon juice<\/li>\n
- 1 cup coconut milk<\/a><\/li>\n
- 1\/3 cup coconut oil<\/a><\/li>\n
- \u00bc cup coconut sugar or any sweetener<\/li>\n<\/ul>\n
Cherry Cream<\/h2>\n\n- 3 cups frozen dark cherries<\/li>\n
- \u00bd cup dates<\/a><\/li>\n
- 2 Tbsp psyillium husk (if you don\u2019t have it use 1\/3 cup of coconut oil)<\/li>\n
- 1 cup coconut milk<\/a><\/li>\n<\/ul>\n
Forsting<\/a><\/h2>\n\n- (not raw, optional)<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/www.teresamisu.com\/wp-content\/uploads\/2014\/07\/MG_9278.jpg\")
<\/a><\/p>\nFirst make the base. Blend your lindseeds and almonds into flour. Than add your dates and blend or process until you have a very sticky mixture. Press into your cake tin and leave aside.<\/p>\n
For the buckwheat cream simply add all your ingredients into the blender and blend until you get a smooth thick mixture. Pour it over your base and refrigerate while you do the cherry layer.<\/p>\n
For the cherry layer add your cherries, dates and coconut milk and blend until smooth. Right at the end add the psyllium husk and blend again. Pour over the buckwheat layer. Freeze or refrigerate overnight.<\/p>\n
The chocolate frosting was made by this recipe.<\/a><\/p>\n![\"\"](\"https:\/\/www.teresamisu.com\/wp-content\/uploads\/2014\/07\/MG_9285.jpg\")
<\/a><\/p>\n![\"\"](\"https:\/\/www.teresamisu.com\/wp-content\/uploads\/2014\/07\/MG_9279.jpg\")
<\/a><\/p>\nDecoration by Trgovina Popolna Dekoracija<\/a><\/p>\n
Buckwheat Cream<\/h2>\n\n- 2 cups cashews<\/a> (soaked overnight)<\/li>\n
- 1 cup buckwheat flour<\/a><\/li>\n
- 3 Tbsp vanilla<\/li>\n
- 3 Tbsp lemon juice<\/li>\n
- 1 cup coconut milk<\/a><\/li>\n
- 1\/3 cup coconut oil<\/a><\/li>\n
- \u00bc cup coconut sugar or any sweetener<\/li>\n<\/ul>\n
Cherry Cream<\/h2>\n\n- 3 cups frozen dark cherries<\/li>\n
- \u00bd cup dates<\/a><\/li>\n
- 2 Tbsp psyillium husk (if you don\u2019t have it use 1\/3 cup of coconut oil)<\/li>\n
- 1 cup coconut milk<\/a><\/li>\n<\/ul>\n
Forsting<\/a><\/h2>\n\n- (not raw, optional)<\/li>\n<\/ul>\n
<\/a><\/p>\nFirst make the base. Blend your lindseeds and almonds into flour. Than add your dates and blend or process until you have a very sticky mixture. Press into your cake tin and leave aside.<\/p>\n
For the buckwheat cream simply add all your ingredients into the blender and blend until you get a smooth thick mixture. Pour it over your base and refrigerate while you do the cherry layer.<\/p>\n
For the cherry layer add your cherries, dates and coconut milk and blend until smooth. Right at the end add the psyllium husk and blend again. Pour over the buckwheat layer. Freeze or refrigerate overnight.<\/p>\n
The chocolate frosting was made by this recipe.<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nDecoration by Trgovina Popolna Dekoracija<\/a><\/p>\n
Cherry Cream<\/h2>\n\n- 3 cups frozen dark cherries<\/li>\n
- \u00bd cup dates<\/a><\/li>\n
- 2 Tbsp psyillium husk (if you don\u2019t have it use 1\/3 cup of coconut oil)<\/li>\n
- 1 cup coconut milk<\/a><\/li>\n<\/ul>\n
Forsting<\/a><\/h2>\n\n- (not raw, optional)<\/li>\n<\/ul>\n
<\/a><\/p>\nFirst make the base. Blend your lindseeds and almonds into flour. Than add your dates and blend or process until you have a very sticky mixture. Press into your cake tin and leave aside.<\/p>\n
For the buckwheat cream simply add all your ingredients into the blender and blend until you get a smooth thick mixture. Pour it over your base and refrigerate while you do the cherry layer.<\/p>\n
For the cherry layer add your cherries, dates and coconut milk and blend until smooth. Right at the end add the psyllium husk and blend again. Pour over the buckwheat layer. Freeze or refrigerate overnight.<\/p>\n
The chocolate frosting was made by this recipe.<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nDecoration by Trgovina Popolna Dekoracija<\/a><\/p>\n
Forsting<\/a><\/h2>\n\n- (not raw, optional)<\/li>\n<\/ul>\n
<\/a><\/p>\nFirst make the base. Blend your lindseeds and almonds into flour. Than add your dates and blend or process until you have a very sticky mixture. Press into your cake tin and leave aside.<\/p>\n
For the buckwheat cream simply add all your ingredients into the blender and blend until you get a smooth thick mixture. Pour it over your base and refrigerate while you do the cherry layer.<\/p>\n
For the cherry layer add your cherries, dates and coconut milk and blend until smooth. Right at the end add the psyllium husk and blend again. Pour over the buckwheat layer. Freeze or refrigerate overnight.<\/p>\n
The chocolate frosting was made by this recipe.<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nDecoration by Trgovina Popolna Dekoracija<\/a><\/p>\n
First make the base. Blend your lindseeds and almonds into flour. Than add your dates and blend or process until you have a very sticky mixture. Press into your cake tin and leave aside.<\/p>\n For the buckwheat cream simply add all your ingredients into the blender and blend until you get a smooth thick mixture. Pour it over your base and refrigerate while you do the cherry layer.<\/p>\n For the cherry layer add your cherries, dates and coconut milk and blend until smooth. Right at the end add the psyllium husk and blend again. Pour over the buckwheat layer. Freeze or refrigerate overnight.<\/p>\n The chocolate frosting was made by this recipe.<\/a><\/p>\n Decoration by Trgovina Popolna Dekoracija<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n