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Strawberry Rhubarb Crispy Cream Cake

Layers of buckwheat crispy treats, cashew whipped cream, strawberries and rhubarb.
Servings: 8
Author: Amanda Nicole Smith


Buckwheat Crispy Treats

  • 2.5 cups buckwheat; soaked optionally sprouted, & dried
  • 1/4 cup sunflower butter
  • 1/4 cup coconut oil
  • 1/8 cup coconut nectar
  • 1/2 vanilla bean; or 1/2 tsp extract

Cashew Cream

  • 2 cups cashews
  • 1 cup water
  • 2 tbsp coconut nectar
  • 1 tbsp lemon juice
  • pinch of sea salt


  • 2 cups rhubarb; slice 1/4 inch thick
  • 2 cups strawberries; sliced 1/8 inch thick
  • 2 tbsp lemon juice


Buckwheat Crispy Treats

  • Soak buckwheat for at least 2 hours, about 6 hours if sprouting. Rinse and drain in strainer, to sprout continue to rinse and drain twice a day until you see little tails, should take about 24 hours.
  • Dehydrate buckwheat for 4-12 hours, or until dry, in dehydrator at 115 degrees.
  • Add in the rest of the ingredients and mix well.

Cashew Cream

  • Blend cashews until it becomes a fine flour.
  • Add in the rest of the ingredients and blend until smooth.


  • Slice fruit thinly and mix well with lemon juice to preserve.


  • Spread out half the buckwheat mixture into a 9 inch spring form pan.
  • Spread out half the cashew cream on top of the buckwheat.
  • Spread out half the fruit on top of the cashew cream.
  • Repeat once more.
  • Freeze for 1.5 hours, or until firm.
  • Refrigerate for the remainder of the cake's life.


Cake lasts in fridge, completely covered and air tight, for about 5-7 days.
To be safe, take a knife and separate the cake from the pan before releasing the spring form to prevent the cake from sticking and breaking.