For Crust:

• 70gm BWY whole almonds
• 20gm rolled oats
• 20gm buckwheat
• 30gm Rabbi dates (soaked in filtered water for 30 minutes and pitted)
• 20gm dried cranberries
• 1gm salt

For Filling:

• 100gm whole cashew nuts (soaked for 8 hours in filtered water, rinsed and drained)
• 40gm maple syrup
• 15gm freshly squeezed orange juice
• 4gm vanilla essence
• 35gm FryMax coconut oil (melted)
• 20gm dried cranberries
• Orange segments from 1 orange

Yield: 1 cake in a 6-inch tart pan

1. For the crust, place all ingredients in a food processor and process till it forms a dough that sticks together. Press dough into a lined 6-inch tart pan with removable bottom. Place in freezer while making filling.
2. Place cashew nuts, maple syrup, orange juice and vanilla essence into blender and blend till smooth. Stream in coconut oil and blend till emulsified.
3. Fold in dried cranberries and orange segments into mixture.
4. Pour into crust and place in freezer to set for at least 4 hours. Allow to thaw for 30 minutes before serving.
5. Optional, top with dehydrated orange slices and mint leaves prior to serving.
6. You may store in sealed container in freezer for up to 1 month!