Base 1 cup raw cashew nuts 8 medjool dates (or dried if you don't have medjool) 1 tbsp fresh ginger, grated (you can eliminate if you don't have any fresh ginger, but it really boosts the flavor!) 2 tsp ground ginger zest of 1 lime (or lemon) 3 tbsp maple syrup (or honey) 1/2 cup almond flour Topping 1/2 cup coconut butter, melted (make you own, or you can buy from most health food or specialty food shops) 2 tsp ginger 2 tbsp maple syrup 1/2 tsp vanilla essence

1. In a food processor or blender, combine the cashews, dates, both types of ginger, lime zest, and maple syrup. Blend until well combined and almost smooth but with a little bit of texture left

2. Tip into a bowl and add the almond flour. Mix well to combine

3. Press the base mixture into a small baking tin or quiche tin. You will find it easiest to either use a tin that has a removable base, or make sure line whatever you use with baking paper or glad wrap to make sure you can get it out. You can even make it in a bowl or on a plate - it doesn't really matter! You will want the base mixture to be about 2-3 cm thick.

4. Once the base mixture is in the tin, pop it in the fridge or freezer to chill.

5. In a small bowl, combine the coconut butter (make sure it's melted - if not you can stand the bowl over a pot of simmering water for a couple of minutes to allow it to melt) then quickly add the ginger, maple syrup and vanilla essence. The addition of the other ingredients will cause the coconut butter to firm up so stir it quickly to ensure you get a nice even mix before it firms.

6. Remove the chilled base from the fridge and press the topping on (you can use either your fingers or the back of a spoon). Place back in the fridge or freezer for a few minutes to allow the topping to 'set'.

7. Dig in!