Recipe:

1. Line a 9" square tin with three layers of cling film
2. For the biscuit base, use a food processor to whizz up the cashew nuts, oats and dates into crumbs
3. Put the mixture into a bowl and stir in the melted coconut oil
4. Press it in to the bottom of the tin and put in the fridge to chill
5. For the caramel layer, put the dates, almond milk, maple syrup, coconut oil and salt into a pan and bring it to the boil, let it boil for 3 minutes
6. Take it off the heat, add the vanilla extract, then blend into a puree with a hand blender (or you can let it cool and blend with a food processor). Smooth it on top of the biscuit base and put it back in the fridge
7. For the chocolate topping melt the coconut oil, then add the cocoa powder, maple syrup and vegan dark chocolate. Mix it together until smooth and the chocolate has melted, then pour it on top of the caramel layer
8. Put it back in the fridge overnight to set. Once fully set, remove from the tin and cut it in to squares. Cut gently with a sharp knife to avoid the top from cracking