1. For the vegan maple fudge pieces: place the pitted dates into a powerful food processor and blend until a paste forms. Add the rest of the ingredients, apart from the pecans, and pulse again until you get a smooth, thick paste.

2. Line a loaf tin with baking paper and pour in the mixture. Sprinkle over the pecans, pressing them down slightly to ensure they go into the fudge.

3. Cover the fudge mixture and leave to set in the fridge for at least an hour. Once set, remove from the fridge and cut into very small pieces.

4. For the pancakes: make the pancakes by placing the flour into a large bowl and mixing well to remove any lumps.

5. Mix through the almond milk, peanut butter and maple syrup. Mix well until a thick, smooth batter forms.

6. Once ready to cook, spoon some coconut oil into a pan and wait for it to melt. Once melted, spoon two tablespoons of the pancake batter into the pan and move the pan around to allow it to spread out like a pancake.

7. Cook for a few minutes until the bottom side has cooked; this should take about 3-5 minutes. Once cooked, flip the pancake over and continue cooking on the other side until the pancake has cooked through.

8. Spoon the pancake on to a plate and repeat with the rest of the batter until you have all of your pancakes.

9. Serve the pancakes piled high with fresh berries, maple syrup and pecan fudge pieces.