For the ground:
100g almonds
100g sprouted and dried buckwheat (ensures the crunch)
1 pinch of salt
2-3 liters of water
For the light cream:
200g Caschew soaked for at least 4 hours
100g dates
1tl vanilla powder or 1 pod
1 pinch of salt
1/2 cup of water
1 1/2 coconut oil
For the red cream:
200g Cashev
80g dates
250g red fruits
1/2 cup of water
1El lemon juice
1 1/2 coconut oil
Process the ingredients for the soil in a food processor with the S knife to a dough. Add water slowly so that the dough does not get too wet. This should be firm and malleable.
Grease a cake pan with some coconut oil and smooth the dough in it.
For the light cream:
Mix all ingredients except the coconut oil in a high-performance mixer to a fine cream. Then add the coconut oil and mix shortly.
For the red cream:
Mix all ingredients except the coconut oil in the high-performance mixer to a fine cream. Then mix the coconut oil for a short time.
For the zebra effect
Alternately with a tablespoon layer the cream on the floor. This is how the zebra pattern is created
The whole goes over night or at least for 4 hours in the freezer. Approximately Remove from the freezer and cut 30 minutes before serving.