1Make the topping: Add milk, pitted dates and coconut oil to a saucepan. Bring to a boil and turn off the heat. Allow to cool until lukewarm.

2Add lukewarm milk, dates, melted coconut oil and salt to a blender or a mini food processor.

3Blend until smooth. Transfer to a bowl, cling film and keep in the fridge until serving.

4Make the filling: Add cashews to a saucepan and cover them with water. Bring to a boil then boil at medium heat for 20 minutes. Drain and rinse.

Alternatively, use a pressure cooker and pressure cook cashews for 10 minutes. Rinse and drain.

5Add drained cashews, lemon juice, melted coconut oil, coconut cooking cream and syrup to a blender.

6Blend until smooth ~ 2 minutes. Set aside.

7Make the base: Add pitted dates, walnuts and salt to a blender.

8Blend on pulse until combined but still chunky.

9Add a tablespoon of the date walnut mix to cupcake cups.

10Flatten to make a base.

Note: Use disposable cupcake cups or silicone cupcake mould to make it easier to remove the cupcakes once they’ve set.

11 Fill each cup with the coconut filling. Cling film and place in the freezer for a minimum 4+ hours or overnight.

12Take out of the freezer 2 hours before serving, add to a plate and cover with cling film. Place in the fridge. The cupcakes will melt at room temperature so keep them covered and refrigerated.

13Add caramel topping using a spoon, right before serving.

14Sprinkle with garnish of choice - we used grated walnuts.