1. To make the base, blend the dates, cashews, desiccated coconut and ground ginger together with a pinch of salt in a food processor. 2. Line a 900g loaf tin with baking paper and transfer the mix to the tin. Leave in the fridge to chill. 3. Place a small pan on very low heat and add the coconut oil, honey and ginger and stir until melted. 4. Take the pan off the heat and stir until the mixture has cooled and thickened. 5. Pour the top layer over the base and return to the fridge for an hour. 6. Once set, cut into 10 squares. Store in the fridge if you're keeping it till later.