Step 1

Line a 22cm square cake tin with baking paper, allowing paper to overhang edges. Process ingredients in a food processor until smooth, press firmly into base of tin and refrigerate until semi-firm and chilled (1-2 hours).

Step 2

Meanwhile, for ganache, place chocolate in a heatproof bowl. Bring coconut cream and syrup to the boil in a saucepan, then pour cream over chocolate and stir until melted. Pour ganache over date mixture, spread evenly with a spatula, then chill until firm (1 hour).

Step 3

Lift slab from tin, scatter with coconut flakes and a little sea salt and cut into 12 squares. Slab will keep refrigerated in an airtight container for a week.