For the crust:

• 1 c each almonds and dates
• ½ tsp sea salt
• For the ‘caramel’:
• 200 g cashew, almond or peanut butter
• ½ c coconut oil
• 1 c dates

Seeds of one vanilla pod

• For the Chocolate:
• 1/3 c coconut oil
• 3 tbsp cocoa
• ¼ c maple syrup
• 1 tbsp boiling water

To make the crust put the almonds, dates and salt into a food processor and whizz until the mixture sticks together.  Press into a slice tin and place in the freezer

For the caramel, place the nut butter, coconut oil, dates and vanilla into the food processor and blend until smooth.  Spread over the crust, and place the tin back in the freezer.

For the chocolate, place the ingredients in the food processor and blend well before spreading over the caramel.  Refrigerate for about 2 hours or until set.