Step 1

Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 200 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes.

Step 2

Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

Step 3

Drain dates and put them into the blender. Add all the other ingredients: cooked buckwheat, coconut cream, banana, cacao powder, and approx. 130 ml of rice milk. Blend until smooth and creamy.

Step 4

If the mixture is too thick, add a little bit more of almond milk until you reach the desired consistency. Adjust sweetness by adding 1 tablespoon agave syrup, if necessary.

Step 5

Serve in jars and top with coconut whipped cream and blueberries...