Rawish buckwheat crunch chocolate pudding tart


To honor my dear, dear friend Ayla’s (A.K.A. Green Girl Eats) birthday I made this creamy, sweet, chocolatelly and “peanut buttery” tart! My swirls, or what I think they recemble explosions, bring the cake to a completely different level! Vegan, oil-free, fruit sweetened, whole food, yada yada yada… just as we like it!

It feel weird now when Ayla actually is the same as me… Hm… It’s not supposed to be like that, hahaha. Almost feels a bit mean to make a delicious cake in her honor and then she can’t even try if she doesn’t make it herself… Sorry Ayla! :c

Hope you, yeah just you, try it out and enjoy it!



Buckwheat crunch chocolate pudding tart

[Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened]

Servings: 6 slices a 20 cm / 8 inch by diameter tart     Total time: 30-45 minutes



  • 12 dates
  • 1,5 tbsp nut butter of choice
  • 1,25 dl / 1/2 cup rolled oats
  • 100g / 3,5 ounces buckwheat
  • Optionally a small pinch of salt and vanilla

Pudding filling

  • 1 dl / 1/3 cup+1tbsp milk of choice
  • 1 medium banana
  • 2 tbsp chia seeds
  • 3 tbsp cocoa or cacao powder
  • Optionally a small pinch of salt and vanilla
  1. Rinse the buckwheat in boiling warm water for a couple of minutes and then in cold for a minute or so due to buckwheat containing a red coloring that can irritate your mucous membranes.
  2. Mix all the ingredients for the crust, except for the buckwheat, smooth in a food processor or powerful mixer. Add the buckwheat and mix to combine.
  3. Grease or line a cake or tart tin, around 15 cm / inches by diameter. Push and spread out the crust and put in the fridge.
  4. Mix all the ingredients completely smooth in a mixer. It will start thicken a lot but do not add any more liquid! It will become too runny!
  5. Pour the filling into the tart and spread.

If wanted you can top it with different nut butter and make pretty swirls. Well mine were not pretty but they certainly were tasty!



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