Serves 8 people



  • 2 cups Oats
  • 2/3 cup Buckwheat Flour
  • 2 tbsp Cacao Powder
  • 6 tbsp melted Coconut Oil
  • 2 tbsp coconut milk of choice
  • 2/3 cup Peanut Butter
  • 2 cups Dates

Cashew Filling:

  • 2 cups Cashews, soaked for at least 4 hours
  • 1 cup Dates
  • ½ cup Cacao Powder
  • 1 tsp vanilla extract
  • pinch of salt
  • 6 tsp Coconut Oil
  • 5 tbsp of water (+ a tbsp extra, if needed)

Chocolate Filling:

  • 8 Coconut Collaborative Chocolate Cups
  • Fresh berries of choice


  1. Line a round cake tin with parchment paper.
  2. Base: In a food processor, combine oats, buckwheat flour and cacao until mixed.
  3. Add remaining ingredients and blend until you get a dough mix.
  4. Place the dough mixture into a round cake tin, using your hands to pat down and form. Spread mixture evenly across the base, approx. 2 inches up the edges of the tin to create a pie-like crust. Use a spatula to flatten the mixture to create an even thickness.
  5. Place in the fridge for 30 minutes.
  6. Cashew Filling: In a food processor, combine all ingredients until a creamy, smooth consistency has formed.
  7. Take the base out of the fridge and fill the crust with the cashew filling and smooth the surface out evenly.
  8. Spoon The Coconut Collaborative Chocolate Cups over the top.
  9. Decorate with fresh berries as desired.
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