Line a 10 inch round pans with baking paper and lightly grease.
Combine the nuts, buckwheat flour, tapioca flour, cacao, cinnamon, allspice and nutmeg in a
large bowl. Toss to mix and then stir in the dates figs and cranberries.
. In a small saucepan, bring the coconut sugar and honey to a boil over medium heat, stirring
occasionally. Boil for 2 to 3 minutes until a small amount dropped into very cold water forms a
soft ball that flattens when removed from the water.
Stir into the dry mixture until well blended.
Scrape into the prepared pan and press firmly with wet fingertips. Bake for 35 – 45 minutes,
or until bubbly and the tops look dry.
Cool completely in the pan on wire racks. Lift the baking paper by the ends onto a cutting
board and then peel off the paper.
Cut into thin wedges and serve. (Can be stored in an airtight container in a cool place for up
to 1 month).