Line a Le Creuset Stoneware 19cm Rectangular Heritage Dish with cling film.

Place the ingredients for the base in a food processor and blitz until smooth. Press the mixture in an even layer in the base of the dish.

To make the filling mix together the dates, water, vanilla extract, creamed coconut, tahini, and the orange juice and zest in the 3-ply Stainless Steel 14cm Saucepan. Place over a medium heat and cook until a thick paste has formed.

Add the salt to the mixture and mix well.

Spread the filling evenly over the top of the nut base.

Wash and dry the saucepan and add the coconut oil, cacao and honey, place over a medium heat and cook until the sauce looks glossy.

Pour the cacao mixture over the top of the filling and place the dish into the refrigerator to set (or freeze if preferred).

Cut into small squares to serve.

Cook's Notes

If you don't have any cacao a 100g bar of 70% dark chocolate can be used instead. The chocolate can be placed directly into the 3-ply Stainless Steel Saucepan and melted over a gentle heat. The even heat distribution in the pan means the chocolate will melt gently though you will need to stir it.