Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly. Put it in a large pan or a medium pot with 3 dl almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes (make sure you don't overcook it).

Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

Melt coconut oil and chocolate over low heat in a medium pot. Set aside.

Put the buckwheat in the blender and add drained dates. Blend until you get a thick paste.

Transfer the buckwheat and date paste to a bowl, add cacao powder, cacao nibs, hazelnuts, melted chocolate, and coconut oil, and mix shortly with a hand mixer. You can add half ground, half chopped hazelnuts so you'll be left with crunchy pieces inside your brownie. Adjust sweetness by adding 1 tablespoon date syrup if necessary.