Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. Some of the buckwheat will remain whole, and that's fine, they provide a welcome crunch.

Tip the mixture into a 22cm diameter non-stick springform cake tin. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the cheesecake out when it comes to serving time.

Use the back of a spoon, or a drinking glass, to press the mixture down firmly and evenly.

Put the base in the the freezer to set for at least half an hour. You can make the base ahead of time and leave it in the freezer until you're ready too, if that suits you.

Put coconut cream, raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth.

Tip the topping mixture into a saucepan and stir in the powdered agar.

Bring to a boil, stirring often. Once the mixture has come to boiling point, turn the heat down and simmer for five minutes.

Add coconut oil and stir through. I then returned the mixture to my blender and gave it a quick blast to make sure the coconut oil was properly combined.

Let the mixture sit and cool for about 20 minutes, then pour the mixture into the cold tin and refrigerate until set. Once the mixture is cool, it will be firm. Mine was well set and ready to serve six hours after going into the fridge.

Garnish with fresh or freeze dried raspberries, if desired.