Put the dry ingredients into a high speed blender. Blend until the ingredients resemble a coarse flour consistency.
Add the remaining ingredients (can do one at a time). Blend, then pulse a few times until the mixture starts to cling and roll as one.
Line your tray/tin with baking paper and push the ingredients using your fingers or the back of a spoon/spatula (rubbed with some coconut oil) until it fits well and is flat in the tray. Pop into the freezer whilst you make the caramel.
Place the dates in a medium sized bowl and soak them in boiling water for 15 - 20 minutes. Drain once they’re nice and soft, making sure to keep the water which they were soaking in.
Add the softened dates into the (clean) blender which you used for the base, add 3 tablespoons of date water and blend.
Once the mix is less chunky add the remaining ingredients and blend till completely smooth - this will take a while, you don’t want it to be chunky!
Remove the base from the freezer. Using a spatula with some coconut oil on it, spread the date mix evenly over the base. Return it to the freezer.
Creamy Cashew Blend
Place the cashews in a bowl and cover with boiling water (leave soaking for 1/2 hour minimum - the longer the better).
Once the cashews have been soaking for long enough they will have expanded. Drain them but keep the water they were soaking in. Place the cashews in a blender and add the remaining ingredients.
Add 2-3 tablespoons of the water which the cashews soaked in. Blend until creamy and smooth (you will need to blend this mix a few times before it gets to the desired consistency).
Remove the slice from the freezer. Using a spatula with some coconut oil on it, spread the cashew mix evenly over the base. Return it to the freezer for approximately an hour.
Melt the coconut oil in a microwave (approximately 30 seconds).
Add the vegan chocolate and let it sit covered for a minute or so. Give it a stir and pop it in the microwave for 10-20 seconds.
Add the peanut butter and salt, and stir until smooth and creamy.
Take the (set) slice from out of the freezer and pour the melted chocolate evenly over the cashew blend. Pop it back in the freezer for an hour or so, until the whole slice is set.
Once the slice is set, using a very sharp knife cut it into squares or lengths. If you want you can melt some more chocolate to drizzle over the top as well as a sprinkle of chopped nuts.
Store in the freezer, or keep a couple of pieces in the fridge if you’re consuming them within the next 2 days.
I always do step one of the cashew blend and caramel first to save time and get things started. The best thing you can do is taste as you go to make sure it is to your liking - remember that each component doesn’t need to be too sweet because when they come together they can be very rich.