You will need- Food processor or high speed blender and medium round spring cake tin.
Base:
Rinse almonds under water in a stainer, add all ingredients into a food processor or high speed blender until combined.
Scoop out base and spread evenly on a medium sized round spring cake tin (line the bottom with baking paper).
Sprinkle extra buckwheat on top of the base and place in freezer for 15 minutes.
Chocolate Layer:
Make sure you clean your food processor or blender before making this layer.
Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick.
Take the base out of the freezer and scoop out the chocolate layer on top and smooth out with a spoon.
Make sure your edges are clean so the layers look good!
Place back into freezer for 1/2 an hour.
Mint Layer:
Rinse cashews under water and add all the ingredients and blend until it has a smooth and creamy texture (if you feel you need to add a little bit more water that is ok as long as it is still thick).
Take out your cheesecake out of the freezer and scoop the mint layer on top and smooth out top with a spoon.
Place back in freezer for a few hours or over night for it to set (it will become hard in freezer so leave out before serving).
When you are ready to eat, with a butter knife gently go around the edges of the cake making it easier to remove. Gently undo the cake tin and you can now transfer to a plate.
Toppings:
Sprinkle on your toppings however you like and enjoy this delicious treat!
Keep stored in fridge or place in freezer if you would like it to last longer.
