This vegan recipe couples the sweetness and superfood properties of Medjool dates cut through by delicious dairy free dark chocolate.

Serves: 8 | Preparation time: 2 hours 20 minutes including chilling | Cooking Function: Bottom Heat 180°C for 30 minutes

• 375g vegan shortcrust pastry block
• 180g Medjool dates, pitted and chopped
• 400ml coconut milk
• 1 tsp vanilla extract
• 200g dairy free dark chocolate, finely chopped
• 3 tbsp coconut oil
• 1 tbsp cocoa powder
• 1⁄2 tbsp icing sugar
• 1⁄2 tsp flaked sea salt
• Flour for rolling out

Note: Allergens highlighted in Bold

1. Roll out the pastry sheet onto a lightly floured surface, mix the cocoa powder and icing sugar together. Use a sieve to sprinkle all over the pastry sheet, then fold the pastry into a ball until the cocoa and icing sugar is incorporated and the dough starts to take on a slightly marble effect. Wrap in cling film and chill for 15 minutes.

2. On a lightly floured surface, roll the pastry sheet out, big enough to line a 20cm tart tin. Line the tin, leaving any overhanging pastry (this will be trimmed away once the tart is baked). Chill for 30 minutes on a baking tray. Turn oven to bottom heat only after 15 minutes.

3. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes on the bottom heat function 180°C, then remove the paper and beans and bake for 15 minutes more, until cooked through.

4. Remove from the oven and leave the case to cool in its tin, then trim the excess pastry from the sides.

5. Whilst the pastry is cooling, make the date caramel. Warm 120ml of the coconut milk until steaming, then pour over the dates. Soak for 5 minutes then tip into a food processor with the vanilla extract and a big pinch of flaked sea salt. Blitz until smooth.

6. Spread the caramel onto the base of the tart and put in the fridge for 30 minutes to set a little.

7. To make the ganache topping, heat the remaining coconut milk over a low heat until boiling. Put the chocolate and coconut oil in a large bowl and pour the hot coconut milk over the top. Leave to sit for a minute, then gently stir until combined. Spoon the mixture over the caramel and spread it out.

8. Sprinkle with flaked sea salt and leave to set in the fridge for about an hour, before slicing and serving.