Preheat your oven to 350F and line one or two baking sheets with parchment paper. Whisk together the syrup, almond or sunflower butter, and vanilla. In a large mixing bowl, combine the buckwheat, flax or chia meal, cocoa powder, salt, seeds, and almonds. Pour the wet ingredients over the dry ingredients and mix well to combine.
Transfer the buckwheat mixture to a baking sheet. Spread it evenly, taking care that there are plenty of sizable clusters on the sheet. Bake for 25 minutes, or until the clusters are evenly toasted, stirring a couple times during baking to ensure that the edges don't burn. Remove the clusters from the oven and allow them to cool completely (some of the clusters might still be soft when you take them out of the oven, but they'll harden up as they cool).
To prepare the acai bowls, blend the bananas, ZICO Natural Coconut Water, chia, hemp seeds, and acai puree together till smooth. Divide the mixture (it should be nice and thick) into two bowls, then top each with any toppings you like, as well as a generous handful of the buckwheat cocoa clusters clusters. Serve.