Blend all base ingredients together and press firmly into a large silicone or lined cake form. Place in freezer.
Meanwhile, blend dates and coconut oil together until as smooth as possible. Add a tbs of water if you need to get it going.
Add the other ingredients and blend. Smooth over biscuit base with a spatula. Place back in freezer.
Lastly, mix chocolate ingredients except nuts, and drizzle over caramel. Tilt cake form from side to side to get it evenly coated.
Sprinkle with nuts and place in the freezer for 30 minutes.
Slice and serve immediately and refrigerate when not devouring!
Recipe & Photography by Jade Walker