Method

1. Preheat oven to 180°C and line a medium-sized baking dish with baking paper.

2. Put all base ingredients into a food processor and blitz until a crumble has formed. Press into the baking tray evenly. The base should be ~ ½ cm thick. Don’t worry if the base mixture doesn’t take up the whole tray.

3. Bake in the oven for 8 mins until lightly golden on top.

4. Remove from the oven and place into the freezer while you make the caramel.

5. Drain your dates and put them into the food processor.

6. Add the rest of the caramel ingredients and process until smooth and thick.

7. Take your base out of the freezer and smooth caramel over evenly.

8. Melt the chocolate and coconut oil in a bowl over a pot of boiling water. Once melted, pour the mixture evenly over the slice and sprinkle some extra sea salt on top.

9. Cover and put into the freezer for 2 hours to set before removing and slicing into even slices.

10. Store in the fridge for up to 3 weeks.