Mousse
10 fresh dates (pitted)
1/2 cup raw cacao
4 tablespoons coconut cream
3 avocados
Toppings
1/2 cup buckwheat
fresh figs
fresh blueberries
Preheat the oven to 70C/150F. Put the buckwheat in a fine-mesh strainer. Bring water to a boil and pour over the buckwheat. Drain and spread out on a baking sheet then place in the oven. Stir every now and then. Take out when it looks finished and have become crispy, it takes about 2 hours.
Blend the dates with some of the cacao and coconut cream in a blender. Add the remaining cacao and coconut cream until soft and fluffy. Taste with an unnecessarily large spoon.
Pour the chocolate mousse into four glasses and serve with fresh figs cut into boats, blueberries and the crispy buckwheat.
If you can only get ahold of dried dates then you can just soak them for a few hours until softened.