½ sprouted buckwheat flour or buckies blended till fine
½ cup active almonds
½ cup freshly shelled pistachios
3 tbs agave
2 tbs coconut butter
1 tbs fresh lemon zest
Equal amounts of fresh lemon juice and agave mixed together
In a food processor grind nuts and buckwheat if you need to until very fine. Add the agave and coconut butter and blend until it is sticky and will hold together well. Turn out and shape into individual round mini cakes.
Crush some extra pistachios and sprinkle over cakes. Add some lemon zest to present.
Place the syrup in a small pouring cup and pour over cake just before eating or leave it up to the individual to pour their own.