For the crust:
3/4 cup raw buckwheat groats
1/2 cup pitted dates, soaked for a few hours to soften (or microwaved for 2 minutes) and then drained
2 Tbsp. coconut oil
pinch of sea salt
For the filling:
1 recipe homemade coconut-cannellini cream cheese
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
3 Tbsp. dairy-free chocolate chips (preferable grain-sweetened)
1 tsp. coconut oil
1. Oil your chosen pan(s). Place the buckwheat groats in your food processor and grind to a coarse flour. Add the softened dates, coconut oil, and pinch of salt. Process until a smooth dough forms that you can easily form into a ball.
2. Press the crust dough evenly into your prepared pan(s), working it up the sides for even coverage.
3. Clean out your food processor and add the "cream cheese," maple syrup, and vanilla. Process until smooth and then scoop evenly into your prepared crust(s).
4. If you love all things chocolate like we do in our family, then melt your chocolate chips and coconut oil in the microwave and drizzle on top of your cheesey-cake with the tines of a fork. Refrigerate for about an hour before enjoying to firm it up.
We love pretending in our family. Pretending that coconut and white beans are cream cheese. Pretending that we are all Mr. Toad on a wild ride (see the crazy bunch below). It's a great life.
This post is linked to Fit and Fabulous Fridays, Allergy-Friendly Friday, My Meatless Mondays, Slightly Indulgent Tuesdays, Allergy-Free Wednesday, and Wellness Weekend.