Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 200 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes.
Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
Drain dates and put them into the blender. Add all the other ingredients: cooked buckwheat, coconut cream, banana, cacao powder, and approx. 130 ml of rice milk. Blend until smooth and creamy.
If the mixture is too thick, add a little bit more of almond milk until you reach the desired consistency. Adjust sweetness by adding 1 tablespoon agave syrup, if necessary.
Serve in jars and top with coconut whipped cream and blueberries...
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.