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.

• If your hazelnuts aren't roasted, roast them on a baking tray in the oven at 150℃/300℉ for 15-20 minutes. Make sure they don't burn. Usually, they need to be taken out of the oven just before you think they are ready, as the oil inside which by now will be hot, will continue to roast a bit until they cool down. Allow them to cool down and optionally you can remove the skin by rubbing them in a towel.
• Add all ingredients to a high speed blender and blend for about 1.5-2 minutes or until smooth. If you don't have a high speed blender, simply blend for the same amount of time and pour through a strainer.
• Enjoy as is or with some lovely homemade granola, in a smoothie or an ice coffee.

• 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

• 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.

• Pit the dates.
• Add all ingredients to food processor or a high speed blender and blend until smooth. You can add more plant based milk for a more runny spread.
• Keep in the fridge and enjoy within three 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!

• Chop the banana and dates.
• Add all ingredients to a small pot and cook until a creamy texture forms. (About 10 minutes on medium heat)
• Top with your favourite toppings. Blueberries and mango is great with this chocolate oatmeal.

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.