• Base

• 1/2 cup plain Activated Buckinis
• 2 firmly packed cups almond meal
• 8 fresh pitted Medjool dates
• 1/4 cup Loving Earth coconut oil
• 2 teaspoons ground ginger
• 1-2 generous pinches flaky sea salt

• Date ginger caramel

• 12 fresh pitted medjool dates
• 1/4 cup boiling water
• 1/2 cup natural almond butter
• 1 teaspoon ground ginger
• 2 tablespoons maple syrup
• 2 tablespoons almond milk
• Generous pinch flaky sea salt

• Chocolate topping

• 80g Creamy Coconut Mylk Chocolate
• 80g 72% Dark Chocolate
• 2 tablespoons Loving Earth coconut oil
• Flaky sea salt, to decorate

• Step 1 :Using a food processor, briefly blitz Buckinis into a finer breadcrumb texture.
• Step 2 :Add almond meal, dates, coconut oil, ginger and salt to food processor with ground Buckinis.
• Step 3 :Process until mixed together and a slightly sticky mixture forms - you should be able to mould it with your hands.
• Step 4 :Press the base mixture into your cake tin/lined loaf tin and refrigerate to set.
• Step 5 :Meanwhile, add pitted dates to a small bowl, and cover with 1/4 cup boiling water. Cover bowl with a plate and stand for 5 minutes or so to allow the dates to soak and soften.
• Step 6 :Add dates AND the water to food processor with the almond butter, ginger, maple syrup, almond milk and salt. Blend until thick, smooth and creamy.
• Step 7 :Slather caramel over base and refrigerate.
• Step 8 :Melt chocolate in 30 second intervals in microwave, or over a double boiler. Once fully melted, add coconut oil, and mix to combine thoroughly.
• Step 9 :Allow to cool slightly so not too hot, then pour melted chocolate mixture over the caramel layer, and refrigerate to set.
• Step 10 :Once chocolate is semi-set, sprinkle with sea salt flakes, and refrigerate to set completely.