Festive Millionaire Slice

For the base:
250g crushed biscuits – digestives and ginger biscuits work well together!
100g vegan butter, melted (Naturli or Flora block)

For the caramel:
300g dates
100g nut butter (cashew or almond ideally)
120g melted coconut oil
4-6 tbsp water
1 tsp mixed spice (or chai spice)
1 tsp vanilla essence
pinch of sea salt
40g finely chopped stem ginger

For the topping:
300g dark chocolate
1 tsp orange essence
2 tbsp coconut oil

1. 1. Start by making your biscuit base: add biscuits to a food processor or crush with a rolling pin until you have fine crumbs. Mix with butter and press into an 8 inch lined cake tin. Chill in freezer while you make the caramel layer.
   2. Add all caramel ingredients except ginger to your food processor and blitz until you have a gooey caramel texture.  Add in the ginger, then spread over your biscuit base. Return to freezer.
   3. Break chocolate into small chunks and place in a bowl over a pan of boiling water. Add coconut oil and stir until melted. Remove from heat and add orange essence.
   4. Pour chocolate mix over your caramel layer and smooth out. Place in fridge or freezer until chocolate has hardened.
   5. Decorate with gold edible glitter for an extra festive feel!