Tools needed: blender, food processor
Crust Ingredients:
1 cup almonds
3/4 cup pecans
2 tbsp coconut syrup
2 tbsp coconut oil
4 tbsp orange juice
1/3 tsp orange peel
5 royal dates
Pinch cinnamon
Crust Preparation:
Add the ingredients into food processor
Process into chunks avoid over process
Orange choco ingredients:
1 small avocado
1 cup fresh coconut
1/2 cup cacao
1/3 pinch orange peel
1/2 tsp vanilla extract
4 tbsp coconut syrup
3 tbsp coconut oil
3/4 cup orange juice
Orange choco preparation:
Add all the ingredients into the blender
Blender very well until creamy texture
Fill ingredients:
1/3 cup soaked and dehydrates buckwheat groats
3 tbsp pistachio nuts
Half sliced banana
4-5 tbsp fresh shredded coconut for the top
Crunchy Buckwheat preparation:
Soak the buckwheat for 2 hours
Mix with 1/2 tbsp coconut oil and 1/2 tbsp agave
Dehydrate for few hours until they turn crunchy
Assemble:
In bottomless cake mold add the crust and press until gets firm
Apply over 1/3 of the orange choco cream
Apply the sliced banana around
Fill with buckwheat groats
Add 1/3 of the orange cream
Spread the pistachio nuts
Add the remain choco orange cream
Sprinkle the top with fresh grated coconut
Keep refrigerated
Serve:
For quick serve freeze for 4 hours or refrigerate overnight before serve
