Instructions

Before making, make sure your can of coconut has been placed in the fridge for at least 6 hours, preferably overnight. 

1. Preheat oven to 300 degree F.
2. In a large bowl, mix together buckwheat groats, cinnamon and salt.
3. Whisk together the maple syrup, coconut oil, almond butter and vanilla extract.
4. Pour over the buckwheat mixture and stir together.
5. Add the shredded coconut.
6. On a baking sheet lined with parchment paper or a [url:2]silpat[/url], pour out the grouts.
7. Baked for 25 minutes until golden brown.
8. Remove from oven and let cool. Break into clusters and set aside.

Coconut Cream:

1. After opening the can, scoop out the top 1/2 of the solidified coconut on top.
2. Make sure you are only getting the solid coconut, not the water underneath. If you are using coconut cream, you will use the whole can.
3. Add the sugar to the coconut cream and whip together with a hand mixer.
4. To serve, layer the berries, coconut cream (about a tbsp. or two) and fresh berries.