In a bowl, sift and combine buckwheat flour, almond meal, cacao powder, cornflakes, salt and baking soda.
Combine coconut oil and dark chocolate in a pyrex jug and stand in a saucepan filled with boiling water. Stir until melted, then add coconut sugar, coconut milk and vanilla, continue to heat until smooth, then pour over the dry mixture and use a spatula to combine.
Shape the mixture into rounds, about 1 tablespoon per, and space evenly on a tray lined with baking paper.
Place on a rack in the middle of your oven and bake for up to 12 minutes. Remove and let cool entirely before icing.
Icing:
Combine all ingredients in a pyrex jug and stand in a saucepan filled with boiling water. Stir vigorously to melt and combine, the texture should be thick.
Remove from the heat then use a teaspoon per mixture to ice the biscuits. Top with half a walnut. Enjoy!
Notes
Sorghum and oat flours will work just fine in place of the buckwheat
Raw, unsalted cashew butter works better than roasted (taste wise)
Choose a quality, dairy free dark chocolate
Don't skip the cornflakes! They're the best part
Biscuits are great without the icing if you can't be bothered
Check in on them at the ten minute mark so they don't burn
Store in an airtight container
Nutrition panel is per serve, and an estimate only