1. Begin by soaking the dates for caramel layer in boiling water for 10 minutes to allow them to soften.

2. Meanwhile blend the oats for the base layer into a flour and combine in a bowl with the almond flour.

3. Add the remaining base layer ingredients (peanut butter, maple syrup and 1 tbsp of milk) and combine until the mixture forms into a ball.

4. Line a square baking tin and flatten the ball of mixture into the base (sometimes using the back of a spoon makes this process easier). Place it in the freezer to set whilst you make the caramel layer.

5. Next drain the dates that have been soaking and add to a blender along with the other caramel layer ingredients (peanut butter, vanilla extract and 2 tbsp of milk). Blend until smooth. You may need to scrape the sides down a couple of times.

6. Remove the base layer from the freezer and pour the caramel layer on top and smooth. Place the tin back in the freezer for approximately 1 hour 30 minutes.

7. Remove from the tin and carefully slice into bars (we made 8 from this recipe). Place them on a lined baking tray and back into the freezer whilst you prepare the chocolate.

8. Melt the chocolate in a bowl and combine with the coconut oil. Remove the bars from the freezer and dunk the bars in the chocolate. We did this in two batches, keeping half of the bars in the freezer to stay cold whilst we covered the other half in the chocolate.

9. Once all are covered place them all back in the freezer for 5 minutes to set before eating. Delicious topped with a few salt flakes should you wish. Keep the bars stored in the fridge or freezer. Enjoy!

Makes approx. 8 bars.