To make the base, place medjool dates, coconut, almonds and water into a blender or food processor and process until almonds are finely ground and mixture is sticky.
Line a slice tray with baking paper. Tip the base mixture into the tray and press down firmly so that it evenly covers the base. Using a metal egg flip to press down will help to get a more even layer.
Place in the freezer while the caramel is being made.
Place the dates, coconut cream solids, salt, almond butter and vanilla into a food processor. Start to blend at a low speed and gradually increase to full speed. Blend for approximately 5 minutes, stopping occasionally to scrape inside of food processor. The longer you blend for the smoother the caramel.
Remove base from the freezer and spread caramel evenly over the top of the base.
Return to the freezer while the chocolate is being made.
Place cacao butter into a small saucepan on a low heat and gently melt.
When the cacao butter is melted, add the cacao powder and almond butter and whisk until well combined. Turn the heat off and add in maple syrup, whisking to combine. Allow temperature to reduce for 5 minutes before adding to slice.
Remove the slice from the refrigerator and gently pour the chocolate mixture over the top of the caramel layer. Be careful not to pour too quickly so that the caramel layer stays even.
Move to the freezer until chocolate is completely set.
Once the chocolate has set, use a hot knife to slice into as many pieces as desired.
Store slice in fridge for 4-5 days or freezer for 3 months. Make this slice nut free by using sunflower seeds instead of almonds in the base and tahini instead of almond butter in the caramel and chocolate. Please note: nutrition facts are an estimate only. Did you make this recipe? Tag @ournourishingtable on Instagram when you post your recreation.