Step 1Using a food processor, briefly blitz Buckinis into a finer breadcrumb texture.
Step 2Add almond meal, dates, coconut oil, ginger and salt to food processor with ground Buckinis.
Step 3Process until mixed together and a slightly sticky mixture forms - you should be able to mould it with your hands.
Step 4Press the base mixture into your cake tin/lined loaf tin and refrigerate to set.
Step 5Meanwhile, add pitted dates to a small bowl, and cover with 1/4 cup boiling water. Cover bowl with a plate and stand for 5 minutes or so to allow the dates to soak and soften.
Step 6Add dates AND the water to food processor with the almond butter, ginger, maple syrup, almond milk and salt. Blend until thick, smooth and creamy.
Step 7Slather caramel over base and refrigerate.
Step 8Melt chocolate in 30 second intervals in microwave, or over a double boiler. Once fully melted, add coconut oil, and mix to combine thoroughly.
Step 9Allow to cool slightly so not too hot, then pour melted chocolate mixture over the caramel layer, and refrigerate to set.
Step 10Once chocolate is semi-set, sprinkle with sea salt flakes, and refrigerate to set completely.