• Start by roasting the almonds and buckwheat groats in the oven at 280 ℉ / 140 ℃ for 15 minutes. Make sure the almonds doesn't start to look burned.
• Meanwhile soak the cashews in hot water for 15 minutes.
• Line an 8 inch / 20 cm round baking pan with baking paper.

Crunchy Nut Caramel Layer

• Once the almonds and buckwheat have been roasted, add all the ingredients to food processor and pulse until nuts have been chopped and the mass sticks together.
• Add it to the lined baking pan and press it out to form the base layer in the baking pan. It's a good idea to not make it a completely even surface, so the ice cream layer can stick better to it when cutting the cake. I use a fork to make tiny hole all over the surface.

Strawberry Ice Cream Layer

• Once the cashews have soaked, add all the ingredients for the Strawberry Ice Cream Layer to a high speed blender and blend until it is completely smooth.
• Pour the strawberry cream over the nut caramel layer and place the cake in the freezer and freeze for at least 6 hours.
• Optional: Sprinkle the cacao nibs on top before freezing.

Serving

• Take the cake out of the freezer 30 minutes before serving to be able to cut it.
• Sprinkle some coconut flakes on the serving plate before placing the cake on top.

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.

• Blend dates and boiled water in a foodprocessor/high speed blender until smooth. Stop and scrape sides if needed.
• Measure the cacao and melt it over a water bath.
• Meanwhile, add the rest of the ingredients to the blender and blend until smooth.
• Leave the blender running, while you carefully pour the melted cacao into the mixture.
• Shape 10 large beautiful rum truffles and roll them in coconut.
• Keep them in the fridge for about 2-3 weeks.

Dough

• Blend the almonds into flour. (Or use almond flour)
• Pit the dates. Either blend the dates until smooth or mash them with a fork. Depending on their juiciness, you may need to add a little water.
• Mix all ingredients for the dough.
• Turn on the oven at 180℃/355℉ conventional.
• Split the dough into six pieces and form triangular shaped biscuits.
• Place the pieces on a baking tray lined with baking paper. Bake for about 12 minutes. They might seem light in colour, but the bottom will get a bit more brown.
• Allow the pieces to cool down.
• Meanwhile, melt the chocolate. Once the pieces are cooled down, dip the bottom in chocolate and allow to cool on a baking ray. Place them on the side (chocolate side NOT facing the baking ray, but sideways), so they dont get indents in the chocolate.
• Once the chocolate has hardened, place them on the serving plate and use a fork to decorate them with cashew butter lines. Be creative and have fun
• Happy New Year

• Turn the oven to 175℃/250℉ convection.
• In a small bowl, mix the ground flax seed and coffee/water and set aside. (This is a vegan egg replacement, which will make the dough stick better together.)
• Measure the cacao (150 g) and blend with nut butter and plant milk on high speed for 2 minutes, until it's creamy.
• Add in the dates and blend again until smooth.
• Line a 20 cm x 20 cm baking tin with baking paper.
• Chop the 50 g of cacao roughly.
• Mix all dry ingredients in a separate bowl and then add in all the wet ingredients, Mix with a spatula until combined. Pourinto baking tin and bake in the middle of the oven for 40-45min. Use a knife to test whether the cake doesn't stick. If so, then it needs a few more minutes (unless you enjoy it extra gooey).
• Can be kept in the fridge for up to 1 week.

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.

Initial preparations

• Place the cashews in boiled water to allow them to soak up some of the water while you prepare the rest of the cake.
• Make sure you have date purée at hand or follow this recipe. I used about 70 %, so you can make less, if you do not want to have leftover date puré. It can also be bought in stores as date paste, but you would want to add some water to it, as this is usually pure dates.
• Turn on the oven to 175°C / 350℉.

Short crust pastry

• Start by making the flax egg in a bowl and set aside.
• Meanwhile, mix all the dry ingredients in one bowl and set aside.
• Then, add all the wet ingredients to the flax egg and mix until combined.
• Lastly, mix the wet and dry ingredients until a firm pastry has formed. Form into a round shape and use a rolling pin to flatten the pastry. Aim for 26 cm / 10.2 inches in diameter. Once done, place the pastry in the tart form and make sure it is pressed into the sloped sides to give it the beautiful shape once done.
• Let it rest in the fridge while preparing the mazarin layer.

Mazarin layer*

• For the mazarin layer, mix all the wet ingredients in one bowl and dry ingredients in another bowl. Combine both till a thick batter forms.
• Add the mazarin batter to the tart form on top of the crust you have just placed. Make sure to spread it out, so it also runs up along the sides, resembling the way the crust is spread out in the form. (This is to create space for the vanilla cream later)
• Bake the tart at 175℃/350℉ for 20 minutes (or until golden brown). Keep an eye on the tart around the 15 minute mark, as it can depend on your oven.

Chocolate layer

• Once the tart has baked, take it out of the tart form and place it on a baking rack.
• Chop the chocolate and add it on top of the warm tart and allow it to melt. Use a spoon/spatula to even it out if needed.
• Place the cake in the fridge until chocolate has hardened – about 20-30 minutes.

Vanilla cream*

• While the cake cools down, prepare the vanilla cream, by adding all ingredients to a high speed blender and blend until smooth. If the cream has become a bit warm from blending, you can place it in the freezer for 10 minutes or add it to the cake and allow the cake to rest in the fridge for about 15 minutes before decorating it with strawberries.

Strawberry topping

• Wash the strawberries and cut them in halfs.
• Decorate the cake as you wish and enjoy the hard labour with a well-deserved piece of traditional Danish Strawberry Tart full of wholesome ingredients.
• Aim to enjoy the tart the day of making it. The tart is best preserved in the fridge and can be stored here 1-2 days.

• 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 add to a high speed blender with the plant milk. Blend until smooth. (If the drink has become a bit too warm from blending, let cool or add some ice cubes).
• Add in the ripe bananas and blend until smooth.
• Enjoy right away or add a large handful of ice cubes and place in the fridge for up to an hour. Herefter it will start to melt and not be as creamy and delicious.