Add the almonds to a food processor and pulse a few times until coarse in texture.
Add the buckwheat groats, pulse again.
Now add the cocoa powder and melted coconut oil, pulse until combined.
Spread the mixture into a 20cm, springform or loose bottomed baking tin. Press down with the underside of a spoon to smooth out and flatten.
Place in the fridge while you prepare the filling.
Spoon the mixture over the base, smooth over using the underside of a spoon.
Keep the cheesecake in the freezer overnight or until you are ready for serving.
You will need around 2 hours to thaw the cheesecake before serving.
Add fresh berries and mint leaves to the cheesecake when ready to serve.