Ingredients
Units
Scale
For the crust
- 100 g roasted
- 50 g rolled oats, gluten-free
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 8 dates, pitted
- 1–2 tbsp water or plant-based milk
For the cream
- 2 scoops (around 60g) of protein powder (vanilla or “Cookie & Cream” flavor)
- 2 tbsp corn starch
- 1–2 tbsp water or plant-based milk
Instructions
For the crust:
- Blend the roasted buckwheat, oats, salt, and cinnamon in a food processor until it reaches a flour-like consistency.
- Add the dates and water, then blend until the mixture forms a dough.
- Line a 20 cm (8-inch) springform pan with parchment paper and press the dough into the base.
- Set aside.
For the cream:
- Combine the dry ingredients in a bowl.
- Gradually add water or plant-based milk until you achieve the desired consistency.
- Pour the cream over the crust.
- Top with chocolate chips or other toppings of your choice.
Refrigerate for at least 1 hour for the best results.
Notes
For the topping, I recommend cacao nibs. Not only are they healthier than chocolate chips, but they also provide the perfect contrast to the cream and add an irresistible crunch.
- Category: Dessert
- Method: No-Bake
- Diet: Vegan