Base, Place dates, Almonds and coconut oil in (blender/food processor) and pulse until it resembles fine crumbs and sticks together when pressed. Place in fridge to set

Caramel Layer, Put dates, coconut oil, tahini, maple syrup, cashews, salt, and water into blender and pulse until completely combined and smooth (you may need to add a little extra water to help blend it but try and keep it to a minimum). Pour caramel mixture on top of base and return it to the freezer to set

Chocolate layer, before doing this step make sure caramel layer is set. Add coconut oil, maple syrup and cacao powder in a bowl and whisk until glossy and combined. Pour over caramel layer. Place in freezer for an hour then remove and slice.