First, add the pitted dates for the caramel layer to a bowl, then cover with hot water from a kettle and leave to soak.

For the nut base, add the cashews to a food processor. Process the cashews into a fine crumb, then add the pitted dates and maple syrup. Process again until the dates have broken down and the mixture comes together in a sticky clump.

Line a square baking tin (we use a 7” x 7” tin, and anything similar will work fine) with baking paper, then add the nut base mixture. Press down to compress the mixture into an even layer that covers the full base of the tin. Add the tin to the freezer while you complete the next step.

For the caramel layer, drain the soaked dates, removing as much water as you can. Next clean out the food processor, then add the soaked dates, peanut butter and plant-based milk (you can also add a generous pinch of salt here, if you like!). Process the caramel into a smooth paste, then add it to the tin on top of the nut base. Push the caramel into an even layer that fully covers the nut base, then pop the tin back in the freezer again.

For the ganache, add an inch or so of water to a saucepan over a low heat. Place a metal or glass mixing bowl in the mouth of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Roughly break up the chocolate straight into the bowl, then pour in the plant-based milk. Be patient and avoid boiling the water. It’s important to melt the chocolate slowly to prevent it splitting. Stir occasionally until the chocolate has fully melted and combined with the milk, then pour the ganache over the caramel in the tin, creating an even layer of ganache that fully covers the caramel. Then pop the tin in the fridge for 30 minutes or until the ganache has set.

Remove it from the tin, then slice into squares using a warm knife (we dip the knife in warm water for 10-15 seconds, then wipe it clean before slicing). We think these are best enjoyed chilled and straight out of the fridge!