8-Layer Pancake Tart With Cashew-Buckwheat Ricotta

You’ve probably had pancakes before, but have you ever had an 8-layer pancake tart?! This towering masterpiece layers creamy cashew ricotta, decadent date-chocolate cream, and fruit in between fluffy pancakes. Mouthwatering and beautifully presented, your guests will never be able to forget this one!

8-LAYER PANCAKE TART WITH CASHEW-BUCKWHEAT RICOTTA [VEGAN]

INGREDIENTS

FOR THE MILLET-BUCKWHEAT PANCAKES:

• 1/2 cup millet, soaked
• 1/2 cup raw buckwheat, soaked
• 3/4 cup plus 2 tablespoons non-dairy milk
• 1 cup water
• 1 heaping teaspoon peanut butter
• A pinch of sea salt
• 1 teaspoon cinnamon

FOR THE CASHEW-BUCKWHEAT RICOTTA:

• 1/4 cup raw buckwheat, soaked
• 1 cup cashews, soaked
• 1 banana
• 1 teaspoon vanilla extract
• 5 drops of rum essence
• A pinch of sea salt
• Juice from 1/2 of 1 small lemon
• 1/2 cup non-dairy milk or water

FOR THE DATE-CHOCOLATE CREAM:

• 1 cup dates
• 3/4 cup water
• 3 tablespoons cacao powder
• A pinch of sea salt

PREPARATION

TO MAKE THE MILLET-BUCKWHEAT PANCAKES:

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’ll get eleven pancakes from this batter, you’ll use nine for the tart.

TO MAKE THE CASHEW-BUCKWHEAT RICOTTA CREAM:

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. You’ll need to help with a spoon. Add the liquid gradually and only as much as needed to combine all ingredients well.
3. Transfer into a bowl and set aside.

TO MAKE THE DATE-CHOCOLATE CREAM:

1. Cut dates into smaller pieces and let soak in 3/4 cup of water for at least 30 minutes.
2. Blend dates, the soak water, salt, and cacao into smooth cream. You’ll need to scoop with spoon in between.

TO ASSEMBLE THE PANCAKE TART:

1. Take a cake plate and place the first pancake.
2. For the 1st layer: spread 2 tablespoons of chocolate cream on the pancake and place another pancake on top. Don’t press.
3. For the 2nd layer: spread 2 tablespoons of cashew ricotta on the pancake and place another pancake on top.
4. For the 3rd and 4th layer: repeat steps 2 and 3.
5. For the 5th layer: cover the pancake with strawberry and mango slices and fill the gaps with cashew ricotta cream. Place a pancake on top.
6. For the 6th layer: spread 2 tablespoons of cashew ricotta on the pancake and place another pancake on top.
7. For the 7th layer: spread 2 tablespoons of chocolate cream on the pancake and place another pancake on top.
8. For the 8th layer: spread 2 tablespoons 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 the refrigerator for at least 6 hours.
10. When the tart stays in the fridge, some liquid will appear on the plate, just suck it away with straw before you start slicing.
11. Garnish the tart with fresh berries, slice, and serve.

http://www.onegreenplanet.org/vegan-recipe/pancake-tart-with-cashew-buckwheat-ricotta/