serves 8
1 1/2 cups buckwheat flour
1/4 cup date syrup (available from
2 TB coconut manna (coconut cream)
2 TB cacao butter, melted in dehydrator or in a container in hot water
splash of coffee extract
Stir everything together until it resembles a crumbly dough that hold its shape when pressed together between your fingers. If it’s too crumbly, you can add more date syrup. If it’s too moist, add more flour. Press into the bottom of a springform pan and put in the fridge.

Coffee Cream:
2 cups raw cashews, soaked for 3 hours in water then rinsed
1/4 tsp. vanilla bean powder
3 TB melted coconut oil
1/4 cup date syrup
1/8 tsp. salt
1/2 cup brewed organic coffee
splash of coffee extract

To make the cream, simply put everything in the blender and process until smooth. Add more liquid if it’s too thick, or some dates if it’s too thin. It should be the consistency of thick yogurt. Spread evenly onto the crust and refrigerate for 24 hours to set.
Then decorate with some date syrup, pumpkin seeds, and goji berries! Yum!