Place the ingredients for the tahini caramel in a food processor or a high powered blender and process until smooth. Refrigerate for 2 hours or overnight. Take teaspoonfuls of the mixture and roll into balls. Place onto grease proof paper and refrigerate.
Place a large frying pan over a medium low heat and toast the buckwheat for 3 to 4 minutes, or until lightly browned and fragrant. Set aside to cool.
Combine the cacao, coconut oil and maple syrup into a bowl and stir until smooth. Place the toasted buckwheat into a bowl.
Take one of the tahini caramel balls and use two teaspoons and coat with the cacao mixture. Turn the caramel ball over in the spoons until coated.
Place in the toasted buckwheat and toss to coat and place on a tray lined with baking paper. Refrigerate for a few hours before placing in a container.