Makes approx. 12 large muffins.

Preheat the oven to 180°C. Using coconut oil, grease a silicon muffin tray and put to one side whilst you make the fudge centre.

To make the caramel fudge centre, start off by blending the dates in a food processor until you have a fairly smooth paste. Add the cashew butter, vanilla, melted raw chocolate, cacao powder and salt to the food processor. Blend until all the ingredients are combined.

Line a baking tray with non-stick baking paper and place the fudge mixture in the tray and spread so it is roughly even. Then, place the tray in the freezer for about 10 minutes so it becomes firmer.

Whist the fudge is setting you can start preparing the muffin mixture by simply adding all the ingredients to a large bowl and mixing with a wooden spoon until everything is thoroughly combined.

Now, remove the chocolate fudge from the freezer and if it is firm enough, break into chunks and roll roughly into 12 balls.

Add about a tablespoon of the muffin mixture to each hole of the muffin tray so that each hole in the muffin tray is just under half full.

Then, add the fudge balls into each hole and top with the remaining muffin mixture. Place in the oven for 20-30 minutes.

Now make the crumble topping by adding all the ingredients to a mixing bowl and stir. Place in the oven to bake for 20 minutes.

For the salted caramel frosting, add all the ingredients to a pan over a medium heat and stir frequently until the dates have broken down and you have a smooth, thick caramel.

Once the muffins are ready to come out of the oven, leave for 10 minutes to cool. Then, spread on the salted caramel and top with crumble. Now, enjoy!