For the peanut butter cookie crust: 1-1/2 cups pre-soaked and dried buckwheat groats 4 large or 8 small dates, pitted;soak for 5 minutes if they're not soft 6 tablespoons organic peanut butter 2 tablespoons extra virgin coconut oil, melted 1 teaspoon stevia powder or a couple of packets 2-4 tablespoons agave nectar filtered water chocolate ice cream: 3 ripe avocados, peeled and pitted 1/4 cup plus 2 tablespoons cocoa powder
1/2 cup coconut cream 1/4 cup agave nectar 2 tablespoons extra virgin coconut oil, melted 1/2 teaspoon vanilla powder Pinch sea salt
Put the buckwheat into a food processor until well ground; add dates to the processor while it running. Stop and add the peanut butter, oil, stevia, and agave to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency. Coat a square baking pan with cooking spray. Press mixture evenly into the bottom. If desired reserve a couple tablespoons of crumbs to decorate the top ir sprinkle over whipped coconut milk topping For the ice cream, Put all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife ( a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve. Serve with caramel sauce and/or coconut whipped cream if desired.