1/2 cup Buckwheat groats
1 cup Water to soak
1/2 Banana roughly chopped
1/4 cup Blueberries fresh or frozen
1 cup Cashew nut butter
1 tspn Clarks Agave Syrup
Place the buckwheat and water in a bowl, stir well and soak overnight in the fridge.
Place the soaked buckwheat in a blender and add the banana, blueberries, cashew butter and Clarks Agave Syrup.
Blend until creamy but not smooth.
Serve topped with pomegranate, blueberries and pumpkins seeds and an extra dollop of cashew butter if desired.