here is an example I found HEARTY BUCKWHEAT PORRIDGE

1/4-1/2 cup hulled raw buckwheat (see Glossary)
10-15 almonds, soaked overnight
1/4 cup raisins or currants, soaked overnight
1 banana (or 1/2 ripe plantain)
1 small mango (or other fruit, like papaya)
1/2 cup filtered water
additional filtered water for soaking

1) At night, soak 1/4 to 1/2 cup buckwheat in one cup of filtered water. Also soak almonds and raisins separately, using just enough water to cover.
2) In the morning, strain and rinse the buckwheat well. It will release a mucilaginous liquid, but keep rinsing until the water is clear. Drain and rinse the almonds. Strain the raisins through a colander, reserving the raisin water.
3) Heat up 1/2 cup filtered water on the stove only to the point where you can still put your finger in, and then turn off the flame. Pour the hot filtered water into the blender, add in the rest of the ingredients and blend to a cream. Thin out with some of the raisin soak water, if necessary.
Serves 1.
VARIATIONS:

This recipe can also be made with hulled, sprouted buckwheat, which is the way I prefer, because sprouting increases the nutrient content.
Use sprouted quinoa or amaranth instead of buckwheat.

Soaking is up to you, generally in recipes its required to soak them to make them easier to mix. It really doesnt matter, I've never heard that there were any health benefits to soaking dried fruits. You really can't be sure if there heated unless you were to call the company but Im pretty sure that most organic non-sulfured dried fruits from whole foods are okay, jsut make sure they include no sugars or other ingredients. I don't think that dates are ever heated because they arent dried, Im pretty sure they come off the tree that way. Hope this helps!

Don't ever heat anything over 105 degrees. The dates are soaked sometimes, according to raw chef Juliano, to get them to a creamier texture if that is what is desired in a recipe. I've eaten the dates raw out of the container--they are the best thing I've ever eaten, I can't imagine adding raw chocolate to that in a recipe and so I'm going to hold off making any sweets or desserts until I'm raw for 90 days. He says that soaking is alot about texture as well as bringing out the flavor of foods and in the case of sprouting, to make them more bioavailable.