I’ve never been a big fan of caramel.

There is nothing healthy in “burnt sugar”.

But when faced with the request of my children to try “something caramel”,

I decided to come up with a recipe that would make the children happy, and not disturb my “mother’s soul”, by ensuring the children were not eating something harmful.

And I did not regret it at all.

It turned out to be not just a pie, but a fantastically delicious pie.

It does not have flour, gluten, or sugar.

It is prepared from buckwheat, nuts and dates.

The “secret” ingredient is apple cider vinegar, which gives the piquant caramel note that many people like so much.

Mmm-mm…

I think that the salt perfectly fits here and builds the right balance of taste.

Soft, very milky, with salty caramel and crispy buckwheat. This cake will not leave you wanting! Gua-ran-te-ed! Ready?

Set? Let’s go cooking!

We will need:

For the base:

1 cup (250 ml.) almonds

1/2 cup (125 ml.) buckwheat groats

7 large, soft dates

3 tbsp. coconut oil

For the cream:

1/2 cup (125 ml.) buckwheat groats

1 cup (250 ml.) cashews

1 can (400 ml.) coconut milk

6 soft dates

3 tbsp. apple cider vinegar

For caramel:

1 cup coconut milk

6 dates

2 tbsp. coconut oil

1.5 tbsp. apple cider vinegar

Himalayan salt

Grind the buckwheat and almonds. Almonds are tastier when roasted, but raw is perfect too.

Add the dates and the coconut oil.

You should get a soft dough. Put it in the mold.

Mix everything for the cream. (Nuts should be soaked for a couple of hours if your blender is not powerful.) I highly recommend using coconut milk. This will make your cake especially delicate.

The vinegar must be apple. No other will do here.

Pour the cream over the base and put everything in the freezer for 1 hour.

Cooking the caramel. You can use any type of salt. Moreover, if you do not want to add it to the cake, you can simply sprinkle rock salt over the top of the dessert. Take out the pie and cover it with the caramel. 

Put it in the freezer for an additional 2.5 hours.

Take it out, let it thaw, cut it and serve. 

Bon appétit and…

 …Have a good week!