Melt the coconut oil and maple syrup together in a glass container for 1 minute.

Whisk in the almond butter, vanilla extract and sea salt for approximately 30 seconds, until fully combined and smooth. Leftovers can be stored in an airtight container in the fridge for up to 1 week.

Preheat oven to 350°F (180°C). Grease and line a 900g (2lb) loaf tin.

Place the dates in a measuring jug and cover with warm water. Leave the dates to one side to soften in the water.

Place the apple sauce, sugar and caramel sauce in a bowl and mix until well combined. Add the oil and mix.

Sieve the flour, baking powder and cinnamon into the mixture and mix to form a thick batter.

Drain the dates, add the dates and grated apple to the mixture and fold in.

Spoon the mixture into the prepared loaf tin and bake for 35-40 minutes until a skewer inserted in the centre of the cake comes out clean.

While the cake is baking, make the syrup; place the sugar, water and caramel sauce into a pan. Place over a medium heat and stir until the sugar has dissolved. Once the sugar has dissolved, allow the syrup to simmer for 3 minutes stirring to ensure it does not burn to the base and sides of the pan.

Remove the syrup from the heat and leave to cool and thicken.

Once the cake is baked remove from the oven, while the cake is still hot, poke holes over the top of the cake and pour over the syrup.

Allow the syrup to soak into the cake while it cools, remove from the tin once cooled and you’re ready to serve and enjoy your cake!