This recipe was originally found at fragrantvanillacake.blogspot.com.
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Ingredients
| Crust: | ||
| 3⁄4 | cup | pecans soaked and dried |
| 3⁄4 | cup | sprouted buckwheat dried in the dehydrator (or additional pecans) |
| 1⁄8 | teaspoon | sea salt |
| 10-12 | soft medjool dates pitted and chopped | |
| 1⁄4 | cup | raw cacao powder |
| Filling: | ||
| 3 | cups | raw cashews preferably soaked overnight and drained |
| 1⁄2 | cup | coconut water |
| 1⁄2 | cup | raw agave nectar or honey, |
| 1⁄2 | teaspoon | sea salt |
| 1 | Tbsp | pure vanilla extract and seeds from half a vanilla bean other half reserved for topping |
| 3⁄4 | tsp | peppermint extract |
| 1⁄2 | cup | plus 1 Tbsp coconut oil warmed to liquid |
| one handful organic spinach leaves enough to tint the filling green | ||
| 1⁄4 | cup | raw cacao powder |
| Cream : | ||
| 1 1⁄2 | cup | raw cashew pieces preferably soaked overnight |
| 1⁄2 | cup | coconut water |
| 2 | cups | fresh young coconut meat or additional soaked cashews if not available |
| 1⁄4 | cup | plus 2 tablespoons raw agave nectar or raw honey, |
| 2 | teaspoons | vanilla and seeds of half a vanilla bean the other half of the one you used for the filling |
| 1⁄2 | cup | coconut oil warmed to liquid |
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