Gooey Chocolate and Caramel Bars

Ingredients:

For the base

1 cup of dates
1 cup of hazelnuts
1 cup of almonds

For the caramel

1 cup of dates
2 tbsp cashew nut butter
Pinch of sea salt

For the chocolate

1/2 cup of coconut oil
1/2 cup of raw cacao powder

Method:

Blend all the ingredients for the base until a sticky crumb forms. Line a baking tray with grease proof paper, then pour the base mixture in, and press down evenly. Put the tray in the fridge so the base can firm up. For the middle layer, blend all the ingredients until a completely smooth caramel forms. Spread this over the base, and put the whole thing back in the fridge. For the chocolate layer, melt the coconut oil over a very low heat and stir in the raw cacao powder. Pour/spread this evenly over the caramel. This should really all go back in the fridge for an hour to fully firm up and make it easier to cut, but when we make it at home it doesn't often get that long...