Line a 24cm round non-stick springform cake tin. Base layer: blend the nuts into a flour like consistency in a food processor. Add the dates, vanilla extract and coconut oil until the mixture resembles breadcrumbs.
Press it firmly into the tin, making sure it’s spread out evenly.
Caramel layer: Put all the ingredients into the blender
and mix until super smooth - this may take between
5-10 mins and you might need extra water. Spread the caramel evenly on the base layer and place in the fridge.
Chocolate layer: gently melt the chocolate in a bain marie with the coconut oil. Remove from the heat then pour over the caramel layer. Place in the fridge to harden up.
Top with a dusting of coarse salt and serve with an
