Chocolate-Covered Mango Bites
[Vegan, Gluten-Free]

To Make the Base:

1. Combine all the ingredients (except buckwheat and shredded coconut) in the food processor and process until a sticky mixture forms.
2. Add the buckwheat and shredded coconut and pulse them a few times. You could keep it more or less crunchy – it’s really up to you.
3. Remove the mixture from food processor and form into a loaf, then roll flat with a rolling pin about 1/4 inch thick.
4. Use cookie cutters to create the desired shapes.
5. Place cookies on a sheet of baking paper and set them aside.

To Make the Jam:

1. Put everything for the jam into a blender and blend until smooth a smooth mixture forms.
2. Spread this over the cookies in a 1/4-inch layer.
3. Place the cookies in the freezer for 30 minutes
4. Dip each cookie in melted chocolate and add a mango slice to the bottom as the chocolate hardens (use cookie cutters to create the desired shapes).
5. Dip the whole thing in chocolate again.
6. Place the cookies in the freezer for 30 minutes for the chocolate coating to set.

To Make the Chocolate:

1. Melt the cacao butter until it is liquid.
2. Once it's melted, add the remaining ingredients and slowly whisk them together until the mixture is smooth.