Raspberry Lime Tart with Crunchy Buckwheat Crust

The ingredients in this Raspberry Lime Tart make for a decadent breakfast, dessert or snack using 100% organic local whole plant foods. No cooking required. No sugar, no soy, no nuts, no dairy. Just pure love from my heart to yours.

Not to mention the amazing health benefits of including buckwheat into your diet! Buckwheat is high in fiber, helping to reduce overeating and regulating bowel movements. Fiber also aids in the excretion of toxins by binding to them in the body. Buckwheat is a great anti-inflammatory and helps to reduce blood clotting and varicose veins. All in one tiny little buckwheat groat! How awesome is that!

Let’s share these health with loved ones and eat cake!

INGREDIENTS

Crust:

1 1/2 cups raw buckwheat groats (*Be sure not to get Kasha, toasted buckwheat)

1 cup pitted medjool dates, packed

1 tablespoon agave nectar

1 cup raspberries

Tart:

1.5 cup cashews, soaked (soaked in cold water for 8 hours or overnight)

2 tablespoons coconut oil, melted

½ cup coconut milk

½ cup fresh lime juice

Zest of one lime

2 tablespoons of maple syrup

METHOD

Place the buckwheat groats in a food processor and process on high speed for about 20 seconds or until you have a fine “flour”. There will still be some chunks of whole buckwheat. Add the dates and process again for 20 seconds. Finally add the agave nectar through the top and process about 10 seconds more or until you can easily press the “dough” into a tight ball.

Press the mixture into an 8 inch springform pan or smaller individual tins like you see in the picture. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before.

Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and maple syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.