1 cup buckwheat flour

¾ cup rice flour

¼ cup rapadura

good pinch salt

4 tblspns peanut butter

¾ cup water

2 cups rice milk

2 eggs

2 tblspns cacao

1 tspn vanilla essence

5 tblspns tapioca flour

8 medjool dates – seeds removed

½ cup macadamias

Preheat oven to 180c (or 160 fan forced)

Lightly oil 6 mini tart tins and set aside (see notes below).

In a large bowl mix both flours, rapadura and salt.

Add peanut butter and mix well.

Gradually add the water, mixing well until a soft dough is formed.

Roll out pastry onto a lightly floured surface (rice flour) until the dough is 5mm thick.

Using a butter knife, cut out a round and place into the tart tins then remove excess pastry from the sides.

Bake in the preheated oven for 5 minutes then set aside.

Meanwhile place the remaining ingredients into a food processor and blitz on high or until ingredients are broken down.

Pour the chocolate mixture into the pre-cooked bases and bake for 20 minutes (or until set when you gently touch the top)

Allow to cool at room temperature before enjoying or store in the fridge for 2-3 days.

To serve: drizzle with melted chocolate on top or fresh fruit and cream if your intolerances allow it.

* The pastry can be made ahead and stored in the fridge for up to 1 week in an airtight container, until ready to use.

* You can make one large tart with this mixture also. You will need to increase the cooking time to 30-35 minutes, depending on your oven.

* You can swap the rice flour and rice milk to flour and milk of your choice

* You can swap the rapadura for any dry sweetener of your choice