To prepare the base, first blitz the almonds in a food processor to a crumb. Add the cacao powder, ground almonds, and salt and pulse again. Lastly, add the nut butter, 3 of the dates, get the processor going again, and while it’s running, add in the remaining dates and the coconut oil. It should hold together nicely.

Press even amounts into a silicone mini cupcake tray and set in the freezer while you continue.

To prepare the ganache ice cream, heat the coconut cream on the stove, constantly stirring. Take off the heat and pour in the choc drops. Let them melt a little and whisk through until combined.

Take the base tray out of the freezer, and pour in the ganache. Place back in the freezer to set for at least an hour.

When you are ready to serve them, prepare the chocolate sauce, and drizzle over. Lastly, grate some dark chocolate over the top and enjoy.