Whiz the pecans in a food processor till crumbly.

Add the lucuma, ginger, licorice root powder, salt and pepper and blitz again till combined.

Now add the dates, one at a time, you’ll start to get a nice dough.

Add the coconut flakes and orange zest last for a quick final whiz.

Press the mixture firmly into the base of an 8 inch cake tin lined with baking paper, use the back of a spoon to flatten the surface.  Set aside.

You could actually just roll this mixture into balls and call it a day if you didn’t want to go to the effort of making the whole cake – this base is delicious.

If your coconut butter and oil is cold and hard, warm it gently over a bowl of hot water till it becomes soft/liquid.

Blend everything except the orange zest well, till nice and creamy.

Fold through the zest.

Pour the mixture over the cake base and sprinkle liberally with coconut flakes – don’t skip this part – the crunchy texture on top adds to the wow factor.

Set in the freezer for three hours, then transfer to the fridge to soften before serving.