• 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.

• Heat up your grill.
• In a small bowl, mix all the ingredients of the curryghurt dip and store in the fridge until serving.
• Rinse the hokkaido and cut it in half. Remove the seeds. Cut it into slices.  (OPTIONAL: Brush it with some oil.)
• Add the hokkaido to the perimeters of the grill and put the lid on. Let it roast with the lid on for about 10-15 minutes, turning them halfway. Make sure to check that they are not burning in case it is too warm.
• Move the hokkaido to the center of the grill for them to brown a bit.
• Serve with the tasty curryghurt dip.

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.

• Roast the pumpkin seeds and let them cool.
• Rinse the spinach, rocket and carrot greens.
• Remove the stem of the carrot greens, as it might have a chewy consistency. Chop the carrot greens finely.
• Chop the tomatoes and cucumber.
• Mix all ingredients in a large bowl and enjoy.

• Heat up your grill.
• Rinse the eggplant.
• In one bowl, combine all the ingredients for the eggplant marinade.
• In another bowl, combine all the ingredients for the dill dip and store in the fridge until served.
• Once the grill is ready, place the eggplant at the center of the grill, where the hottest spot is. Turn the eggplant when it turns brown/black. Don’t mind if the skin gets burned – this will only make it easier to peel off afterwards.
• When the skin of the eggplant is looking very dark and crispy, take the eggplant off of the grill and peel the skin off.
• Place the peeled eggplant back on the grill, somewhere between the perimeter and the center. Pour some of the marinade over it and turn. Keep doing this for about 7 minutes, making sure it doesn’t burn.
• Fillet the eggplant and serve with the fresh and creamy dill dip.

• Rinse the ginger. You don't need to peel it if using organic produce.
• Add all the ingredients to a blender and blend until smooth.
• Enjoy with some lovely granola or fresh fruit!

• Add all ingredients to a high speed blender and blend until smooth.
• Serve with your favourite toppings or as is.

• Rinse the veggies and place the salad leafs in a bowl.
• Peel the grapefruit. Chop the grapefruit, cucumber and celery stem into desired sizes. Add to the bowl.
• Sprinkle the hemp seeds and some apple cider vinegar on top.
• Decorate with the pea sprouts and enjoy.

Evening

• Mix all ingredients in a bowl or container and keep it overnight in the fridge.

Morning

• Stir and add your favourite toppings like PB, hemp seeds, banana, strawberry or any other fruits and nuts.
• Enjoy!

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).