1. Place all the base ingredients in a food processer and blitz together until well incorporated and almost dough like.
2. Line an A4 size tray with baking paper and press your mixture in to form an even and solid base.
3. Pop it in the refrigerator while you are making your caramel filling.
4. Soak the dates in enough warm water to just cover, and place a lid on to keep the heat in. Steep for 5 minutes while you weigh up the rest of the ingredients. (This allows the dates to become softer and will make blending them to ‘caramel’ a lot easier).
5. Strain the dates, (reserving the liquid) and place in a blender with the rest of the ingredients. Puree on high speed until very smooth. If too thick, let it down with a splash of the saved date liquid.
6. Pour the caramel onto the base and spread to make an even layer, pop in the fridge for 2 hours until set firm.
7. Place the dark chocolate in a heat proof bowl over a gently simmering pot of water and allow to melt. Don’t overheat the choc or it will become grainy and dull. Allow to cool to room temp, but the choc should still be runny.
8. Pour the melted choc over the cold caramel base and spread evenly. It will set quickly, so don’t dilly dally.
9. Once set, cut with a hot knife so you don’t crack the chocolate and dig in.