• 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.

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.

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!

• Turn the oven to 175°C (conventional).
• Mash 2 ripe bananas and mix with all other wet ingredients plus the ground flax seeds.
• Mix in the dry ingredients (including the optionals, if chosen).
• Chop the chocolate and fold in the mixture.
• Line baking tin with baking paper and add the mixture.
• Slice the last banana along the middle and place on top, pushing it a little into the mixture.
• Bake for 40-45 min. Once done, let it cool a bit, before serving.
• Enjoy ♡

• 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.

• 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!

• Rinse the beans.
• Add all ingredients to a food processor or blender and blend until a smooth dough forms.
• Roll bliss balls into desired size and let them cool in the fridge before serving.

Coating

• You can roll the bliss balls in coconut flour, cacao powder, chopped nuts or even melted chocolate if you wish.

Dough

• Heat the almond milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
• Add the flower to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I use a kitchen machine, and haven't tried a handmixer yet. By hand is also possible)
• Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
• Let the dough sit for about an hour to rise.

Rhubarb compote

• Rinse the rhubarbs and cut them into 1-2 cm pieces. Toss them into a small pot with the lemon juice, orange zest, water, sugar and vanilla and give it a stir. Let it simmer until cooked (about 10 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot.
• Add the tapioca flour to the mixture and let it simmer for about 5-10 minutes while stirring. Let it cool to thicken. (You can place it in the fridge)

Marzipan custard/remonce

• Mix the water and sugar in a pot on low heat for the sugar to dissolve (skip this step if you use sirup).
• Mix the almond flour with some of the water/sugar mixture until it forms a sticky dough consistency. I use about ½-¾ of the water and sugar mixture.
• Add the vegan butter to the marzipan and stir until it is well combined and has a creamy consistency.

Twisted rolls

• Turn the oven to 180℃/390 ℉.
• Once the dough has risen, roll it out in a rectangular shape (~34×54 cm) with the longer side horisontal to you.
• Spread the marzipan custard all over the dough with a spatula.
• Spread the rhubarb compote mixture on top of the marzipan custard layer. (You may not need it all).
• Fold the dough by taking ⅓ (~18cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough (and the rectangular shape has changed direction). Use a rolling pin to flatten the dough a bit. From this cut 2 cm long strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around you fingers and tuck the end underneath. Place on a baking tray, cover with a towel and let rise for at least 2-3 hours (overnight works great as well).
• Bake the rolls for 15-20 min (until golden brown).