BOTTOM OF THE STACK
¾ cup buckwheaties (processed to a fine flour)
½ cup whole buckwheaties
2 small bananas
2 tablespoons carob
THE MIDDLE LAYER
9 oz strawberries
5.5 oz coconut (the brown type)
Water from the coconut
2 tablespoons carob
1 small banana
1. Start by opening the coconut. There are numerous videos on how to do this online, but basically you'll need a hammer, a nail and a clean tea towel. Locate the three black spots on the top of the coconut and hammer. Nail into these one at a time until you create holes. Drain off the water through these into a cup. Then, wrap the coconut in the tea towel and placing in on the floor hammer it until it breaks. You can then take the white meat out of the shell and reserve 150g for the recipe.
2. In a bowl, combine the buckwheaties flour, the whole buckwheaties, and carob. Mix well.
3. Blend the bananas in the mini processor until you have a liquid and gradually pour this onto the buckwheat/carob mixture, combining well with a spoon until you have a thick sticky dough (you may not need all the banana liquid).
4. Push the buckwheat mixture into the bottom of 2 5-inch/12.5cm loose-bottom flan dishes.
5. Rinse and chop the strawberries into quarters lengthwise. Line the outside of the flan dish with a circle of strawberry quarters (reserve the rest of the strawberries), with the inside of the strawberry facing outwards. Push the strawberries down into the buckwheat mixture a little to make the whole thing more stable.
6. Put the flan dishes into the freezer.
7. Dice the coconut and put to one side.
8. Make the sauce by combining all of the water from the coconut in the mini processor with carob and banana. Process until liquid.
9. Stack it all up! Take the flan dishes out of the freezer and pile the coconut into the middle of them. Then add the remaining quartered strawberries. Try to arrange as neatly as possible!
10. Push the stacks out of the loose bottom flan dishes and place onto a serving dish. Pour over the sauce and enjoy!
Providing you've got some buckwheaties, this dish is really quick to prepare. It took me about 30 minutes.
It looks pretty awesome for the short preparation needed. Tastes fabulous too. The coconut water in the sauce gives it an extra creaminess.
On top of that, it's only got 5 ingredients in total, and there are no processed or concentrated sugars.
Simple, quick and tasty--now that's how I like my raw desserts!
Equipment: Mini processor, 2 x 5inch/12.5cm loose-bottom flan dishes
Click the button below to download the printable PDF.
© 2009-2017 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!