Date caramel

• Blend all the ingredients for the date caramel in a high speed blender or in a food processor. Add more water if needed.

Crunchy layer

• Add baking paper to a 23cm / 9 inches loaf tin.
• Blend the oats in a blender until it's like oat flour. Add the buckwheat kernels and pulse a few times. Make sure they don't blend into flour.
• Mix all ingredients into a paste and add it as the base layer in the tin. Even it out with a spoon and make sure to press it firmly.
• Put it in the freezer.

Caramel layer

• Chop the peanuts and mix them with the other ingredients. Add as a second layer and make sure to even it out.
• Put it in the freezer.

Top chocolate layer

• Melt the chocolate and add it on top of the cake.
• Put it in the freezer at least three hours. Cut and and enjoy once ready.

• Turn the oven to 175℃/350℉ convection.
• In a large bowl, mash the 3 bananas.
• Add peanut butter, plant milk and apple cider vinegar. Mix well.
• Chop the walnuts and chocolate into smaller pieces.
• Add the rest of the ingredients and mix well.
• Use a 23 cm / 9 inches loaf tin. Grease the loaf tin or line with baking paper. Add the mixture to the loaf tin and bake for about 45 min. You can test it by sticking a knife and see that the mixture doesn't stick to the knife.
• Enjoy.

Dough

• In a large bowl, mix the luke warm water/plant milk with the yeast and stir well until yeast is dissolved.
• Add apple cider vinegar, cardamom and peanut butter and mix.
• Add the flour and knead until dough is smooth and elastic. About 7 minutes.
• Place the dough in a warm place, covered to rise for 2.5 hours.

Filling

• Meanwhile, let the dates soak in the water in a high speed blender or food processor for at least 30 minutes. Once soaked blend until smooth. (If you don't have a blender, you can boil the water and let the dates soak for 15 minutes or more and then use a fork to mash them. It's harder work, but doable.)
• Once, you have blended the filling add the cardamom and mix it. Set aside until dough is ready.

Twisted cardamom buns

• Turn the oven to 200℃/390℉ and line a baking tray with baking paper.
• Make sure you have a big enough surface to roll the dough onto and sprinkle some flour over it before placing the dough on it.
• Roll the dough into a rectangular shape. You want it to be approximately 32cm / 12 inches x 46 cm / 18 inches.
• Use a spatula to spread the filling all over the surface.
• Now, it is time to fold the dough. Start by taking ⅓ of one side and place it over the middle. Then take the other ⅓ on top of this. This way you will end up having a three layered dough. Gently press it a little to obtain a 10 cm / 2 inches x 32 cm / 12 inches rectangular shape. (The rectangular shape will be in the other direction than before)
• Cut the dough in eight long slips. It may be easier to cut one at the time, folding it and then cutting the next.
• For the folding, start by grabbing the slip halfway and twisting it. When done twist the other half. This way, you can allow one half of the slip to still rest on the table and not pulling and elongating it.
• Once it has been twisted, you hold on to one end, place it in the "middle" and swirl the slip around this centerpiece. When you get to the end, lift the bun and tuck it under toward the center.
• Complete previous steps for all slips and place buns on a baking tray. You can use some soymilk to glaze them. (The slightly higher and natural fat content in the soy milk will give them a crispy surface)
• Bake for 22-25 minutes in the middle of the oven and allow to cool on a baking rack a bit before serving.

• Rinse the chickpeas.
• Add all ingredients to a food processor or high speed blender and blend until smooth.
• Enjoy.

• Pit the dates and measure so you have about 2 cups loosely packed.
• Add the dates with the rest of the ingredients to a food processor or high speed blender and blend until a consistent dough has formed. You may need to scrape down the sides once or twice in between blending.
• Line a baking tin (8" x 8" ; 20cm x 20 cm) with parchment paper. Add the dough to the baking tin and press it firmly into all sides. Place in the freezer for 30 minutes before cutting into desired sizes (I got 12 bites).
• You can keep the bites in the freezer and just take one or more out whenever you need them. They are also great "frozen", where their consistency is a bit more like chewy caramel. Yum!

• Measure the cacao and melt it over a water bath.
• Meanwhile, blend dates and peanutbutter in a food processor/blender until smooth. Add some water if needed.
• Chop the peanuts and mix them and the vanilla with the peanut cream.
• Add 2 tbsp melted cacao to a muffin cup and turn it, so the cacao will coat the inside of the cup. Leave about 1⁄2 cm along the top of the sides free so you can take them out again. Set aside in the freezer for 5 min to allow the cacao to solidify
• Distribute the peanut cream in the four muffin cup. Use a teaspoon to shape the peanut cream into the middle with spacealong the sides, so the cacao can run down along here.
• Add 3 tbsp melted cacao on top of each muffin cup and leaveit to run down the size to form a "lid" on top of the peanutbutter cup.
• Leave them to cool in the freezer for 5 min before enjoying.
• Keep in the fridge for 2-3 weeks or freezer for 4-5 weeks.

• Pit the dates and add them to a food processor or high speed blender.
• Grate the orange and squeeze the juice out of it. Add to the food processor.
• Add the rest of the ingredients and process until a smooth, sticky dough forms.
• Roll into a desired size. I use a large (heaped) tablespoon for one truffle.
• Optional: roll in coconut flakes, cacao powder or oats.
• Enjoy or keep in the freezer as an easy snack!

• Add the oats and buckwheat to a skillet and toast on medium heat for about 5 minutes until turning golden brown. Make sure to stir.
• Add the pumpkin seeds and shredded coconut. Toast for about 3 minutes.
• Add the spices, turn off the heat and let it cool before you enjoy.

• Pit the dates.
• Add all ingredients to a high speed blender or food processor and blend until a dough forms. You may need to stop and scrape down the sides a few times.*
• I use a big scoop for each ball, but you can make them smaller or larger depending on how you like them best. Enjoy!
• Keep in the fridge for up to a week or a month in the freezer.

• Mix all ingredients in a blender or foodprocessor and blend until smooth.
• Enjoy on top of a piece of toasted bread of as a dip.