For the base:
1 1/2 cups almonds, walnuts or pecans
a pinch of salt
4 medjool dates, pitted
1/3 cup coconut oil, liquid

For the caramel filling:
18 medjool dates, pitted
2-3 pinches of salt
1/4 cup coconut oil, liquid
1/4 cup nut butter (hazelnut, almond, cashew or brazil nut)

For the chocolate topping:
1/4 cup coconut oil, liquid
a pinch of salt
2-3 tablespoons raw agave syrup
1/2 cup cacao or cocoa powder

Method

To make the base, process the almonds and salt in a food processor until crumbly, but not too fine (some will resemble almond meal, and some will be more like the nut pieces that go into pesto).  Add the dates and process until no large pieces remain.  Process through the coconut oil until evenly mixed in.  Press the mixture into a greased or lined 20cm (8”) square or round baking tray.

To make the caramel layer, process the dates and salt in a food processor until it is finely ground and forms a ball.  Add the coconut oil and nut butter and continue to process until thoroughly mixed through (you may need to stop the processor and break up the ball with a fork a couple of times).  Press this mixture into an even layer on top of the base.

Prepare the chocolate topping by combining the coconut oil, salt and agave in a bowl.  Stir through the cacao and mix until evenly combined, adding more agave if you like.  Spread this on top of the caramel layer (you may need to use your hands to spread it) and allow to set at room temperature for at least half an hour before slicing, or until the chocolate topping has set.