Firstly break up the chocolate and add to a large bowl.
Heat the coconut cream, coconut oil, maple syrup and vanilla in a saucepan until just before boiling, stirring constantly.
Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
Fold in the raw cacao and stir gently so that everything is combined. Pop in the fridge while you make the base.
To make the base, blitz the walnuts in a food processor until you get a crumb-like consistency. Add the dates, cacao, buckwheat and salt and blend again until everything combines. Add whichever flavour you fancy. The mix should stick together between your fingers.
Add the mixture to a 25cm (10in) pie tin and press down firmly with your hands, then up the sides.
Remove the ganache from the fridge and pour onto the base. Transfer back to the fridge and allow to set for at least 2-3 hours. Top with whichever toppings you fancy!