For this I merged a couple of recipes together with a few of my own mix ups and twists
I made the buckwheat pastry base first
I started by blending 1/3 of a cup of sunflower seeds so they were more of a flour like texture. I then added 1 cup buckwheat flour, pinch of salt, zest of a lime, 3 tablespoons of coconut oil, a little agave to taste (personally I only added about half a tablespoon but add up to two for personal taste. Blend in a food processor adding a little cold water at a time till you have dough like texture.
I then rolled out the dough adding extra buckwheat flower to stop it sticking to the board and rolling pin.
once done I pressed it into a tart tin and popped into the dehydrator till slightly crispy. I kept mine a little more doughy as I like that consistency.
For the filling.
In a food processor blend:
1/2 cup of lime juice
1 tin of coconut cream full fat
The zest from the limes, around 1 tbsp
3 tablespoons of coconut oil
A pinch of turmeric
A pinch of spirulina for colour.
2 tablespoons of agave or natural sweetener if desired ( I used no sweeter as I like it tangy)
Pour into the base and chill or freeze till set.