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.

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

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.

• Turn the oven to 175℃/350℉.
• Add all the wet ingredients to a blender and blend until smooth.
• In a bowl, mix all the dry ingredients.
• Mix the wet and dry ingredients in the bowl.
• Line a loaf tin with baking paper and add the mixture to the tin.
• Bake at 175°C/350°F for 30-35 minutes. Make sure it doesn't burn on top. Let it cool completely before slicing.

Cookie crumb crust

• Curl a piece of baking paper in a ball size. Gently fold it out again and fit it into your springform tin (~20 cm in diameter). (Curling the baker paper will make it easier to fit it and let it stay in the springform)
• Melt the butter.
• Blend the cookies (alternatively, put them in a bag and use your hands to make them into a crumble-like texture). Add the cookie crumble to a bowl and stir the melted vegan butter in. Add the mixture to the springform and press it firmly. Refrigate for at least 30 min.

Chocolate mousse layer

• Whisk the aquafaba. This may take time, so have patience.
• Melt the chocolate. Stir in the optional syrup and vanilla. I used a 65 % chocolate for this layer and did not add any syrup. Add salt for a salted chocolate mousse.
• Gently fold the aquafaba into the chocolate. The chocolate may become firm again if this step takes too long.
• Add this layer to the springform and let it cool for two hours or overnight.

Chocolate ganache top

• Heat the soy cream on low heat and add the chocolate. Give it a stir until it is completely mixed. Add maple syrup if you would like a sweeter version or if the chocolate you have at hand is very dark. I used a 85 % one, and chose to add syrup.
• Once chilled a bit, add this layer to the springform and let it cool in the fridge for at least an hour.

Topping

• Use whatever topping you fancy. I used strawberries, because I love them with chocolate. Also, I added some vanilla and cacao nibs. And of course a scoop of vegan vanilla ice cream serves this heavy boy very well.