Last week we’ve been on a berry farm and brought home 18 litres raspberries and blackberries. I could stay there much longer and bring home endlessly more fruits, but my freezer is getting quite full by now and there are still plums waiting for us in couple of weeks 😀 

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  • 1/2 cup buckwheat 
  • 1 cup oats
  • 1cup mullberries
  • 3 Tbsp coconut oil
  • 1/2 cup water
  • 1 cup cashews
  • 2 cups raspberries
  • 1tsp vanilla extract
  • 1Tbsp maple syrup
  • 3 Tbsp coconut oil
  • 1 cup cashews
  • 2 cups blackberries
  • 3 Tbsp coconut oil

 

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The crust:

Put all the dry ingredients in the food processor and process to finer structure

Then pour the oil, still during the process, and the water. Take little of water at a time untill the mixture starts to create a sticky dough.

You don’t want it too wet. The buckwheat should have some water to soak, but you want it to stay crunchy and crispy too.

Press the dough in the cake mold on a sheet of parchment paper

The 2 cream fillings:

In a high speed blender blend and whip all the ingredients for each cream fluffy and light

Put the 2 fillings in two separate icing bags (or just any small plastic bags will do, if you jut cut a small hole in the corner of the bag)

Pour simultaneously both creams over the crust so they do not blend, you want the marble colour texture to be visible.

Here you might need a helping hand from another person. In my case my husband got the honour to act a pair of extra hands 😀

Or why not to involve your kids?

 

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