Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Smoothie
  • ¼ cup / 0,5 dl buckwheat groats (when soaked, this will be ~1/3 cup soaked buckwheat groats)
  • ⅓ cup / 0,75 dl cashews
  • 1 frozen banana
  • 2 small organic apples
  • ½ cup / 1 dl plant-based milk
  • Pinch of salt
  • Caramel
  • 4 pitted medjool dates
  • 2 tbsp plant-based milk
  • 1 tbsp nut butter
  • ¼ tsp Ceylon cinnamon
  • Pinch of salt
  • Raw pecan bites
  • ¼ / 0,5 dl cup pecans
  • ¼ / 0,5 dl cup buckwheat groats
  • 2 pitted medjool dates
  • 2 tsp coconut oil
  • ¼ tsp Ceylon cinnamon
  • ¼ tsp ground cardamom
  • Pinch of salt
  1. Preparations for smoothie base: Soak buckwheat groats overnight (cover with water and add 1 tsp apple cider vinegar). If you want to you can also soak cashews a minimum of 1 hour in water and a pinch of salt. If you have a powerful blender, you don't need to soak cashews.
  2. Raw pecan bites: blend all ingredients in a food processor until a sticky dough ball can be formed. If you're using small dates (smaller than medjool), add more than 2 to get a sticky dough consistency. Flatten the dough onto a silicone mold (or any tin lined with a parchment paper) and put in the freezer for at least 20 min before cutting into pieces.
  3. Caramel: blend all ingredients together in a food processor.
  4. Smoothie: Drain and rinse buckwheat and cashews. Blend them together with all other smoothie ingredients in a high-speed blender until smooth consistency reached.
  5. Assembling the smoothie: spread the caramel to the sides of two small serving jars before pouring in the smoothie. Cut raw pecan bites into small cubes. Pour the smoothie into the jars and add raw pecan bites on top.
  6. Enjoy this sweet dessert :)
Recipe by My Berry Forest at