For the coconut filling:

• 150g desiccated coconut
• 60ml (4 tbsp) coconut oil
• 45ml (3 tbsp) honey
• ½ tsp (2.5ml) vanilla extract

For the caramel layer:

• 125g pitted dates
• boiling water to soak
• ½ tsp (2.5ml) vanilla extract
• 50ml coconut cream
• very small pinch of salt
• 300g dark chocolate, melted

1.) Line a 20cm tin with plastic wrap.

2.) Place the coconut in a food processor. Gently warm the coconut oil and honey together until melted and runny. Stir in the vanilla extract, then add the liquid ingredients to the coconut. Blitz everything together until well combined.

3.) Press the coconut mixture into the tin and set aside in the fridge while you make the date caramel.

4.) Place the dates in a small bowl. Add enough boiling water to cover them and leave to soak for 15 minutes.

5.) Drain the dates and place them in the food processor with the vanilla extract and coconut cream. Process for two minutes to get the caramel as smooth as possible. Add the salt and blitz again.

6.) Spread the caramel over the coconut layer. Pop the tray in the freezer for 2-3 hours, or until the caramel layer has firmed up (it will still be slightly soft).

7.) Place a piece of baking paper on a tray. Carefully lift the plastic out of the tin and cut the coconut slab into squares. Dip each square into the dark chocolate, let the excess drip off and transfer to the tray. Once all the squares have been dipped pop the tray in the fridge until the chocolate sets.

8.) Drizzle any leftover chocolate over the squares. Store in the fridge.