Pancake Preparation

• 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 should be able to get around 10 pancakes from this batter

Ricotta Cream Preparation

• 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. Add the liquid gradually and only as much as needed to combine all ingredients well.
• 3. Transfer into a bowl and set aside.

Chocolate Cream Preparation

• 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.

Assembling the Pancake Tart

• 1. Take a cake plate and place the first pancake on oit.
• 2. 1st layer: spread 2 Tbsp of chocolate cream on the pancake and place another pancake on top. Don’t press.
• 3. 2nd layer: spread 2 Tbsp 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 Tbsp of cashew ricotta on the pancake and place another pancake on top.
• 7. 7th layer: spread 2 Tbsp of chocolate cream on the pancake and place another pancake on top.
• 8. 8th layer: spread 2 Tbsp 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 wipe it away before slicing.
• 11. As an option, you can garnish the tart with your favorite fresh berries