Raw Cashew Lemon Ginger Buckwheat Tart

Serves: 6 – 10
Prep time: 24 hours (soaking)
Cooking: 35 minutes


Cashew filling

  • 2 cups raw cashews (soaked in filtered water in the fridge overnight)
  • ¼ cup maple syrup
  • 1 tbsp vanilla extract / powder
  • 1 can coconut cream
  • Juice from 1 lemon

Buckwheat crust


  1. Cashew filling: Soak the cashews in water in the fridge overnight. Drain the soaked cashews and blend with the remaining ingredients until very smooth. Set aside in a bowl in the fridge until the tart base is ready.
  2. Buckwheat tart base: Preheat the oven to 150°C, blend together the dates and coconut oil until it forms a paste then add the buckwheat, flour, almonds and spices. Pulse until it forms a coarse sand texture. Press into a pie dish and bake for 10 minutes until golden. Allow to cool completely before pouring in the cashew filling.
  3. Set the tart in the fridge for 3 – 4 hours, or pop in the freezer for 45 minutes to firm up.
  4. Serve with fresh fruit, whipped coconut cream, and an extra drizzle of maple syrup.
1 Comment
  • Irene Schoeman
    Posted at 20:32h, 10 December Reply

    Love the recipes Linda, I’m planning my Christmas lunch and you have some great ideas, thanks. I’m wondering why you use maple syrup and not raw honey? Any health benefits? Is there any locally produced maple syrup then?

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