For a 23cm springform pan

Ingredients for the base:

• 120g mixed nuts (e.g. almonds, hazelnuts, walnuts)
• 250g sprouted buckwheat
• 200g raisins
• 3 tbsp. ground flax seed
• 1 tbsp. Amaretto
• 1 pinch of nutmeg
• 1 pinch of salt

Ingredients for the filling:

• 200g poppy seeds (soak blue poppy over night to remove bitterness, or grind grey poppy fresh)
• 100g soaked cashews, blended into a fine paste
• 120g almond butter
• 3 tbsp. agave
• optional: 2-3 tbsp. Amaretto

Ingredients for the glacing:

• 2 tbsp. cold-pressed coconut oil
• 1 tbsp. lemon juice
• 1 tbsp. cacao powder
• 1 tbsp. agave syrup
• 1 pinch of orange zest

Preparation:

STEP 1: Pulse the nuts into flour/ powder in the food processor. Add the rest of the base ingredients and pulse until it starts clumping together. Press flat into the springform pan.

STEP 2: Mix all the ingredients for the filling in the food processor. Spread onto the base.

STEP 3: Melt the coconut oil at 40°C maximum and mix with the other icing ingredients. Spread on the filling and let the cake firm up in the fridge.