Recipe inspired by and photos provided by This Rawsome Vegan Life)
To make the base: grind the cashew and buckwheat into flour in a high speed blender. Transfer to a food processor and add the rest of the ingredients. Process until it all starts to stick together. If it's still too crumbly, add more dates or 1 tablespoon of coconut oil or water. Press into the bottom of a 4X2 baking pan or whatever mold/shape you like.
Once it sets a bit, spread on the peanut butter.
To make the top: stir together the ingredient until smooth. Pour on top of the peanut butter layer and let the whole thing chill in the fridge (pun intended) for a couple hours or ideally overnight so the flavours can get to know each other. Slice and nom!