By Frances
I found this recipe on Ascension Kitchen - a beautiful website. I tried making her coconut butter but it didn't work out so I just used more coconut oil. Really enjoying the raw treats at the moment.
I'm entering this into September's Sweet NZ, hosted by Easy Food Hacks.

Biscuit base:
½ cup roughly processed buckwheat flour* (I used buckinis [sprouted and dehydrated buckwheat], I like have the crunchy bits in the base)
¼ cup + 2 tablespoons cacao powder
1 cup pecans (I used almonds)
15 medjool dates, pitted (I used normal dates)
2 teaspoons coconut oil
½ teaspoon salt
  • Blitz the pecans, buckwheat flour, salt and cacao in the food processor till nuts have nicely crumbled
  • Add the coconut oil, then the medjool dates, one by one
  • You should end up with a doughy texture that will hold together nicely when pressed together
  • Line a 9 inch square baking tin with baking paper
  • Press the dough evenly into the bottom of the tin
  • Freeze to set

*To make buckwheat flour, simply blend buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture.

Mint cream:
1 heaped cup of cashews, soaked overnight
½ cup coconut oil
½ cup maple syrup
¼ cup coconut butter* (I just used more coconut oil as necessary)
4 drops of peppermint essential oil (I used 1tsp peppermint essence)
1 teaspoon vanilla paste
2 pinches of salt

  • Blend everything till nice and creamy
  • Spread evenly over the biscuit layer and set in the freezer

*Check out my cheap and easy recipe for homemade coconut butter here.

Chocolate Spread
¾ cup cashews, soaked overnight
½ cup coconut oil
½ cup cacao powder
¼ cup maple syrup
½ teaspoon vanilla paste

  • Blend everything till nice and creamy
  • Spread the ganache over the top of the peppermint cream layer, but only once the cream layer has set (I just melted coconut oil with cacao and some maple syrup for the icing)
  • Set in the freezer
  • Cut into 16 equal squares to serve