Add buckwheat and walnuts to the food processor and process until a semi-fine meal is formed.

Then, add in dates and agave, and process until a sticky dough is formed.

In a small pan lined with parchment paper (I used a bread loaf pan), press crust down evenly.

Add dates to your 1-cup measuring cup, and cover them with warm water until just covered. Pour the whole thing into the food processor.

Add the second cup of dates to the food processor. Do not cover these with water!

Then, add in the vanilla extract and process until a smooth caramel is formed.

Pour caramel into pan over the crust and smooth into an even layer.

In a bowl, combine melted coconut oil, agave, cacao and espresso powder. Pour mocha layer into the pan over the caramel layer.

Put mocha caramel slices into the freezer for 2 hours to set. Cut into slices and serve. Note - the caramel doesn't harden entirely, so use your sharpest knife to cut them (just be careful!).

Mocha caramel slices can be kept in the refrigerator for one week.