Smunchy Mango Ginger Slice

Preheat oven to 180°C. Spread buckwheat onto a roasting tray and roast for 15 minutes or until nutty and golden brown. Tip the buckwheat into a food processor, and spread the coconut flakes in the roasting tray. Roast for 2-3 minutes or until lightly golden, and add to the food processor.
Process until coarsely ground, then add remaining ingredients and pulse until the mixture clumps together. You may need to add a few tablespoons of water to help it blend.
Transfer to a lightly greased 21cm square tin (lined with baking paper if not springform). Press evenly into the base and set aside in the fridge.
To make the peanut butter filling, whisk everything together in a bowl until combined. Pour over the base and smooth the top. Chill for at least 1 hour to set.
Meanwhile, make the mango topping. Blend everything in a blender until smooth. Transfer to a small saucepan and set over medium-high heat. Cook whisking often, until the mixture comes to a boil. When it boils, reduce heat and cook, whisking constantly, until thickened - about 2 minutes. Pour over the peanut butter filling and smooth the top. Set aside for 6 hours or overnight to completely set.
Once set, gently remove from tin and sprinkle with desiccated coconut if desired. Slice into 12 and serve chilled.

Directions