Ingredients
RSF, VGN, GF, PALEO 
30 mins 
10 Base
- 1½ cups 'Loving Earth' Caramelised Buckinis OR plain buckwheat groats
- ½ cup coconut flakes
- 1¼ cups pitted dates
- 1 tsp vanilla extract or paste
- 2 tbs coconut oil
- Pinch sea salt flakes
Filling
- 2½ cups raw, unsalted cashews (soaked in water overnight, then drained)
- 150ml coconut cream
- ½ cup coconut oil
- ¾ cup pure maple syrup
- 2 tsp vanilla extract or paste
- Zest of 3 lemons
- Juice of 1 lemon
- Pinch sea salt flakes
- 80g 'Loving Earth' Lemon Caramel chocolate OR vegan chocolate of choice
Method
- Line a 20cm springform pan with baking paper and set aside.
- In a food processor add the coconut flakes, dates, vanilla, coconut oil, sea salt and half the buckinis and blend until combined. This will take a few minutes.
- Next, place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands.
- Press the base mixture firmly into the pre-lined pan and set aside.
- Now add the filling ingredients to the food processor and blend until very smooth. This can take up to 10 minutes of stop start processing, but it’s worth it!
- Pour the creamy cashew mixture onto the base, then cover with cling wrap and place in the freezer to set overnight.
- When you are ready to serve, remove the cake and the tin from the freezer and place onto a serving plate.
- Gently melt the 'Loving Earth' Lemon Caramel chocolate over low heat, then drizzle it over the cake.
*Remove the cake from the freezer 15-20 minutes before slicing and serving. Keep the leftover cake in an airtight container in the freezer.
