Buckwheat & strawberry pie (gluten free, vegan, natural fat)



  • 185 fresh dates
  • 50 puffed millet grain
  • 15g cocoa
  • 1 tsp cinnamon
  • 50g shredded coconut butter


  • 250g buckwheat and 1000g filtered water (approximately 800g coocked)
  • 110g frozen strawberries
  • 100g coconut sugar
  • 1/2 tsp ceylon cinnamon
  • a pinch of iodine free salt
  • 110g shredded coconut butter


  • 26g ground freeze-dried starwberries


  1. Cook buckwheat and strain. Let it cool.
  2. Make shredded coconut butter in a high speed blender. I used 250g shredded coconut and thermomix TM5. Started with speed 10, scraped the sides f the mixing bowl and continued with speed 5. It took me 4 minutes and once again was to scrape down the sides of the mixing bowl during this process. I used 150g to my recipe and the rest I transfered to a mason jar and stored in the fridge.
  3. Prepare a a cake tin about 25cm diameter. Line bottom with a baking paper.
  4. Palce all “bottom” ingredients in a blender and mix on high speed to obtain as small parts as possible. Transfer to a prepared tin.
  5. Press down firmly and evenly  obtained  light little bit oily mixture in a prepared baking dish with palms.
  6. Place frozen stawberries in a blender and crush. Add cooked buckwheat , coconut sugar, cinnamon, salt and blend until smooth and fluffy cream forms. Finlly add shredded coconut butter and mix well.
  7. Cover dark layer in a tin with lighter one, flatten with silicone spatula or spoon and decorate top with ground freeze-dried stawberries.
  8. Put in a fridge  for 2 hours. Serve cooled.

Enjoy your meal!