Pulse the buckwheat in your food processor until it forms a light crumb consistency.

Add the oatflakes, salt, espresso powder and cacao powder and continue to pulse until the mixture is a flour consistency.

Add the dates, coconut oil and vanilla extract and continue to pulse until the mixture ticks together and forms a dough.

Line the base of your springform cake tin with parchment paper (this will make it easier to remove the cake once ready!).

Hold aside approximately ¼ of the dough, this will be used to form bliss balls to decorate the cake later! Press the remaining dough into the base of the dish using a spatula and then the bottom of a glass to smooth is out and form an even layer.

Set aside.

Add the cashews, maple syrup, baileys almande liquor, vanilla bean paste and coconut milk to your high speed blender and blitz until smooth and creamy.

Add the melted cacao butter and blitz further for about 30 seconds to combine.

Pour the filling on top of the base and tap the cake tin off your work surface to knock out any air bubbles.

Place in the freezer to set for 4-6 hours. Once set, remove the cake from the springform tin (whilst still frozen).

Place all the topping ingredients into a large bowl and use an electric whisk to mix until smooth.

Transfer the cream into a piping bag and set aside in the fridge until ready to decorate the cake.

Using the dough which was reserved earlier, roll into small bliss balls using your hands.

Add the cacao powder, coconut sugar and ground cinnamon to a bowl and mix together.

Gently roll the bliss balls in the mixture to dust them.

Drizzle the melted chocolate around the outer edges of the cake and allow the chocolate to drip down the sides.

Pipe the cream topping over the entire surface of the cake.

Sit the bliss balls around the outer edges of the cake.

Use the remaining cacao powder mixture to dust over the top of the cake.