Put the dates, cashews, desiccated coconut and oats in a food processor and blend to combine.
Line a 15cm x 20cm baking tin with non-stick baking paper, then transfer the base mixture to the tin, pressing it down firmly with your hands or a spatula. Make sure you get it into all the corners. Put in the freezer to set.
Don’t worry about cleaning the food processor in between – just scrape it out with a spatula. Put all the date caramel ingredients in the food processor and blend until smooth. Spread the caramel on top of the base and return to the freezer to set.
Create a double boiler by simmering a little water in a saucepan and placing a second pan or heatproof bowl on top, making sure the bottom of the pan or bowl doesn’t touch the water.
Put the cacao butter in the pan or bowl and allow to melt, then remove from the heat. Whisk in the cacao powder and coconut sugar until creamy.
Pour the chocolate over the caramel layer. To add extra crunch, scatter some flaked almonds on top of the chocolate before you put it in the fridge to set.
Refrigerate for 3 hours before cutting into 10 slices. These will keep in an airtight container in the fridge for up to five days, but I also love these straight from the freezer, where they will keep for up to two months.