Process roughly buckwheat and almonds in food processor
Remove and add dates, melted coconut oil, syrup and salt
When smooth, add cocoa, coffee and ground buckwheat and almonds
Reserve handful of it for making balls for decoration
Pulse until you get moist sticky mass.
Press it into base of cake tin lined with parchment paper
Prepare the cashew cream filling
Wash and drain the cashews and place with all other ingredients besides coffee into blender
Blend until smooth. If it's too thick, add more water but just to get the blender to blend smooth.
Pour half on top of base and place into freezer to firm up a bit (around half hour) so you can pour second coffee part on top.
Add coffee to second part of filling and blend.
When the first part of filling is firm enough, pour over it the coffee filling.
Leave in the fridge overnight or place in freezer for at least 4 hours.
Shape the reserved base dough into balls and decorate the cake.