MILLET-BUCKWHEAT PANCAKES

1. Soak millet and buckwheat overnight or all day. Drain and rinse.
2. Combine all ingredients in a blender and blend until smooth batter forms.
3. You’ll get eleven 20cm (7.9 inches) pancakes from this batter. You’ll use nine for the tart.

CASHEW-BUCKWHEAT RICOTTA CREAM

1. Soak buckwheat overnight or all day and cashews for at least 2 hours. Drain and rinse.
2. Combine all ingredients in a blender and blend until thick ricotta cream forms. You’ll need to help with a spoon. Add the liquid gradually and only as much as needed to combine all ingredients well.
3. Transfer into a bowl and set aside.

DATE-CHOCOLATE CREAM

1. Cut dates into smaller pieces and let soak in ¾ cup of water for at least 30 minutes.
2. Blend dates, the soak water, salt and cacao into smooth cream. You’ll need to scoop with spoon in between.

ASSEMBLING THE PANCAKE TART

1. Take a cake plate and place the first pancake.
2. 1st layer: spread 2 tbsps. of chocolate cream on the pancake and place another pancake on top. Don’t press.
3. 2nd layer: spread 2 tbsps. of cashew ricotta on the pancake and place another pancake on top.
4. 3rd and 4th layer: repeat steps 2 and 3.
5. 5th layer: cover the pancake with strawberry and mango slices and fill the gaps with cashew ricotta cream. Place a pancake on top.
6. 6th layer: spread 2 tbsps. of cashew ricotta on the pancake and place another pancake on top.
7. 7th layer: spread 2 tbsps. of chocolate cream on the pancake and place another pancake on top.
8. 8th layer: spread 2 tbsps. of cashew ricotta on the pancake and place the last pancake on top.
9. Spread chocolate cream on top of the last pancake and place the tart into fridge for at least 6 hours.
10. When the tart stays in the fridge, some liquid will appear on the plate – just suck it away with straw before you start slicing.
11. Garnish the tart with fresh berries and you are ready to go!