1. Heat butter or coconut oil in a saucepan. Add cream or coconut cream. If using coconut milk, be careful not to shake the can. Chill for a few hours or overnight and scoop out the firm cream at the top of the can.
2. Break good quality dark chocolate into small pieces and add to heated cream. Add the date syrup and take the pan of the heat to allow chocolate to melt properly before mixing well.
3. Prepare 2 ramekins, glass cups or your favourite little mugs. Crush the plantain chips in the bag and divide into 4 portions. Pour chocolate mixture into the ramekins and sprinkle one portion of crushed chips on top of the chocolate mix in each ramekin. Place the ramekins in the fridge to chill while you prepare the salted caramel.
4. For the salted caramel, heat butter or coconut oil, and add the cream, date syrup and sea salt. Mix well and cook on low heat for a minute. Take the salted caramel of the heat and leave to cool.
5. Once cooled, pour equal amounts of salted caramel into the chilled chocolate and plantain crisp base. Finish off with remaining crushed plantain chips and a pinch of sea salt.
6. Chill for as little as an hour for the mixture to set. Enjoy a truly decadent treat!

Chef’s Tips: Cover ramekins to keep for longer than a day.