This raw strawberry rhubarb layered cake is sweet, tart, rich, crispy, and creamy, totally dreamy. The base is a decadently delicous buckwheat crispy crust that is chewy and sweet with just a touch of vanilla and then it's topped with two layers of a luxurious cashew cream and fresh rhubarb and strawberries that have been tossed in lemon juice. It's the fanciest rice crispy treat you'll ever taste.

Raw Strawberry Rhubarb Crispy Cream Cake [Vegan, Gluten-Free]






For the Buckwheat Treat Crust:

  • 2 1/2 cups buckwheat, soaked, optionally sprouted, and dried
  • 1/4 cup sunflower butter
  • 1/4 cup coconut oil
  • 1/8 cup coconut nectar
  • 1/2 vanilla bean or 1/2 teaspoon extract

For the Topping:

  • 2 cups cashews
  • 1 cup water
  • 2 tablespoons coconut nectar
  • 1 tablespoon lemon juice
  • pinch of sea salt
  • 2 cups rhubarb, sliced 1/4-inch thick
  • 2 cups strawberries, sliced 1/8-inch thick
  • 2 tablespoons lemon juice


To Make the Crust:

  1. Soak buckwheat for at least 2 hours, about 6 hours if you're sprouting it.
  2. Rinse and drain it in a strainer. To sprout the buckwheat, continue to rinse and drain it twice a day until you see little tails, should take about 24 hours.
  3. Dehydrate buckwheat for 4-12 hours or until it's dry in the dehydrator at 115°F.
  4. Add in the rest of the ingredients and mix them well.
  5. Spread this mixture over the base of a 9-inch springform pan.

For the Rest:

  1. Slice fruit thinly and mix it well with lemon juice to preserve it.
  2. Blend the cashews until they become a fine flour.
  3. Add in the rest of the ingredients, except the last 3 ingredients, and blend until smooth.
  4. Spread out half the cashew cream on top of the buckwheat crust.
  5. Spread out half the fruit on top of the cashew cream.
  6. Repeat this process again.
  7. Freeze the tart for 1 1/2 hours, or until it's firm.
  8. Refrigerate for the remainder of the tart's life.