Place the dates in a bowl, cover with boiling water, and leave to stand for 5 minutes to soften. Drain well.

While dates soak, place the cashews in a food processor and pulse to a fine crumb. Make sure you don’t over-blitz otherwise you will end up with cashew butter.

Add the drained dates, desiccated coconut, coconut oil, and cardamom to the food processor and blitz to a fine paste; the mixture should stick together when pressed between your fingers.

Line the base of a 26cm/10in springform cake tin with baking paper.

Press the cashew mixture into the tin evenly, using the base of a measuring cup to flatten firmly.

Allow to chill in the fridge while you make the ganache topping.

For the ganache topping, break up the chocolate and place in a pot with the coconut oil, coconut cream, maple syrup, and vanilla extract, over a medium heat, stirring until melted.

Remove from the heat and pour over the chilled base.

Return to fridge and leave to set for at least 2 hours.

The tart will keep in the fridge for 5 days. Once set, sprinkle with sea salt to finish.