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For the base:
For the filling:
For the topping:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a 23cm tart tin with coconut oil. Combine all of the ingredients for the base in a large food processor, whizzing until smooth.
- Press into the tin and bake for 15-20 minutes until golden brown. Leave to cool completely.
- Combine the dates with the melted coconut oil in the food processor and whizz until smooth. Add the remaining filling ingredients and whizz again until smooth.
- Pour the filling into the cooled tart crust and refrigerate overnight or until set. Decorate with sliced strawberries and coconut shavings.
Note: Rice flour can be used as an alternative to buckwheat flour, if you wish.
500kcals, 45.2g fat (30g saturated), 23.7g carbs, 14.2g sugars, 7.1g protein, 3.8g fibre, 0.042g sodium
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