The day before soak and activate your buckwheat and sunflower seeds.
Make your crust at least 2 hours before you want to serve it and top with coconut ice cream and seasonal fruit just before serving.
1/2 cup Activated Buckwheat
1/8 cup Activated sunflower seeds
1 Tbsp Collagen powder
1/4 cup Dried Berries (blueberries, cranberries, mulberries)
2 Tbsps Chia seeds soaked in 1/4 cup water for 15min
1 Tbsps Brown Rice Syrup/Honey
1/8 Cup Coconut butter, melted
1 Tub Pana Coconut Vanilla Ice Cream
1 ripe nectarine
1 ripe mango
1 handful of fresh blueberries
To activate the buckwheat and sunflower seeds place them in a bowl. Cover with water and swirl. Drain off the water Cover again with fresh water and let soak for 6 hours. Then drain and rinse the seeds. Pour them out onto a baking tray and place in the oven with the temperature set on the lowest setting. Keep the door slightly ajar with a folded tea towel. Dry out for about 8 to 12 hours or overnight. They are done when dry and crispy.
To make the base –
Place the chia seeds and water in a medium sized bowl and let soak for 15min
Once the chia has soaked whisk in the brown rice syrup/honey, coconut butter and collagen powder together until combined.
Then add all dried berries, buckwheat and sunflower seeds and mix until combined
Line a 9 inch cake tin with removable bottom with baking paper and press mixture into the base to form the crust.
Refrigerate for at least 30 min to set.
Cut the fruit into slices.
Remove the ice cream from the freezer and the cake tin from the fridge.
Working quickly scoop the ice cream from the tub into the cake tin and spread evenly with a butter knife or dessert spoon.
Top with the sliced fruit and passionfruit.
Remove from the cake tin and place on a larger serving plate.
Cover with cling film and return to freezer for 10min to firm up the ice cream.
Serve when ready.