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For the Crust:
2 cups buckwheat
1 tablespoon lucuma (optional)
1 tablespoon coconut sugar
1 cup dates, soaked in hot water and pitted
3 tablespoons coconut oil
1/4 cup, plus 1 tablespoon water
For the Filling:
Juice of 1 lemon
2 tablespoons cornflour
3 tablespoons rice malt syrup
2 tablespoons coconut oil
1 cup canned coconut milk
1 teaspoon matcha powder, sifted
1/2 cup blackberries
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