Instructions

1. Lightly grease a 24cm x 24cm square tin with coconut oil or line with greaseproof paper.
2. For the base, soak the chopped dates in a small bowl of warm water for 15–20 minutes to soften. Drain the dates and place them in a blender or food processor with the almonds, cinnamon and coconut oil and blend until the mixture becomes sticky crumbs. Pour into the prepared tin. Ensure it’s even and press down firmly. Place it in the freezer to set.
3. Meanwhile, soak the cashew nuts for 1 hour in a small bowl of water. Soak the chopped dates in a separate small bowl of lukewarm water for 15–20 minutes to soften them. Drain the nuts and the dates.
4. Place the soaked cashews and dates into a blender or food processor with the maple syrup, coconut oil, water, tahini, vanilla extract and a pinch of salt. Blend until smooth. Use a little extra water if necessary to help it combine. Pour the caramel layer onto the base layer, spread it out evenly and return to the freezer to set.
5. Once the caramel layer has set, make the chocolate topping. Combine the maple syrup, coconut oil and cacao powder in a small saucepan set on a low heat until it looks like chocolate sauce. Pour the chocolate sauce over the caramel layer and ensure it’s even. Place it back in the freezer for another 1–2 hours, until completely set.
6. Slice into six or eight squares with a sharp knife. Serve with a sliced fresh strawberry on top. Store in a covered container in the fridge for up to four days.