Instructions

1. In a large bowl, combine the buckwheat with 2 tbsp of the maple syrup and a pinch of Celtic salt, mix well. Spread onto a baking tray and bake in a medium oven for 10 minutes or until crunch. Cool.
2. Meanwhile in small pot mix together the buttermilk powder, coconut cream, 2 tbsp of maple syrup, 2 tbsp of almond butter and a pinch of Celtic salt. Warm until the coconut cream melts and everything is well mixed. Set aside to cool.
3. In a tall glass scoop in your favorite ice-cream. Pour over warm or cold coconut caramel sauce and sprinkle on buckwheat crunch.