Method:
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Base: In a food processor, combine oats, buckwheat flour and cacao until well combined.
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Add remaining ingredients and blitz until you get a dough mix.
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Place the dough mixture into a round cake tin, using your hands to pat down and form. Spread mixture evenly across the base, approx. 5 cm up the edges of the tin to create a pie-like crust. Use a spatula to flatten the mixture to create and even thickness.
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Place in the fridge for 30 minutes.
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Cashew Filling: In a food processor, combine all ingredients until a creamy, smooth consistency has formed.
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Take the base out of the fridge and fill the crust with the cashew filling and smooth the surface out evenly.
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Spoon The Coconut Collab Chocolate Pots over the top.
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Decorate with fresh berries as desired.
