Brew a small but strong cup of coffee. Pour it over sliced Medjool dates in a bowl and let them soak for about 10 minutes until they turn soft and infused with coffee flavor. Drain them, keeping the coffee for later.

In a food processor, blend the soaked dates with almonds and buckwheat groats until a sticky dough forms. Press this mixture into a parchment-lined 8x8-inch pan, smoothing it flat. Freeze while you prepare the next layer.

Drain your soaked cashews and add them to a blender with coconut milk, cacao powder, reserved coffee, agave, vanilla protein powder, and vanilla extract. Blend until smooth and creamy. Spread this coffee layer over the frozen base and return the pan to the freezer for about 1–2 hours.

In the blender, combine the second batch of soaked cashews with coconut milk, agave, coconut oil, and vanilla. Blend until silky. Pour over the coffee layer and smooth the top with a spatula. Freeze again for 1–2 hours until set.

Melt the dark chocolate with coconut milk using short microwave bursts or over low heat on the stove. Stir until smooth and glossy. Pour over the vanilla cream layer and spread evenly. Freeze one last time for 1–2 hours until the chocolate hardens.

Remove the pan from the freezer and let it sit at room temperature for 10–15 minutes. Slice into 16 squares with a warm knife for clean cuts. Dust with cacao powder before serving.