Double the recipe if you want to use a loaf pan. Otherwise, I used a 4-inch by 4-inch pan.To prep, the night before, set soaking the dates and buckwheat. Soak either overnight or at least 4 hours. After soaking, pit the dates and rinse the buckwheat well.Line pan with parchment.Make your coconut butter (unless you a bought a jar). To make one cup of coconut butter, simply, in a high-speed blender, add 2 cups of shredded coconut, unsweetened. Blend about 2-3 minutes or until you have a buttery texture.
Mix crust ingredients in a small bowl, using a fork. You want a sticky texture. If it seems too dry and crumbly, add a touch of maple syrup if you don't mind increasing the sweetness, or even water.Press into the bottom of parchment-lined pan. Pop crust in freezer while you make the chocolate cheesecake layer.
Make the Cheesecake
Blend the filling ingredients in a blender until smooth. Pour on top of your crust and freeze, probably overnight but at least 2 hours. You want it hard enough to be able to cut clean slices.We cut ours into 4 (2-inch) mouth-popping bricks.Either way, keep them refrigerated until ready to eat.
To serve, drizzle with a frosting.
Make the Drizzle
Stir up ingredients in a bowl. Adjust texture by adding more syrup or more cocoa if need be. You want it thick but pourable.
I keep it refrigerated 3 days, and then freeze left-overs. The frosting needs to be made fresh each time.