In a food processor combine the pecans, glace ginger and the fresh dates until crumbled and blended together so that when you press the mixture in your hands it sticks.
Remove the mixture and press into 6 x 10cm fluted tins with removable bases. Divide the mixture evenly among the bases and press into the moulds so that they are evenly covered. Refrigerate for at least 2 hours.
When the bases are set or firm to touch remove them from the moulds and place onto your serving plate, dollop in a tablespoon about 25g of the sour cream and top with fresh fruit and shaved chocolate.
Dust with icing sugar just before serving.