Caramel sauce.
Heat the coconut cream until boiling, add in the coconut sugar and lower heat. Keep simmering until thick and has a caramel consistency. (When it’s thick enough, set aside to cool)
Crust:
In a food processor combine all other ingredients, except the chocolate. Pulse until the ingredients are combined well and pliable.
On a baking sheet, spread out the crust pressing it into an even rectangular layer.
Place in freezer until solid.
After a few hours, pour the cooled caramel sauce on top of the crust. Spread it so it covers every part of the crust.
Place in the freezer until solid.
When the caramel sauce has hardened in the freezer, melt the chocolate.
Remove the dessert from the freezer and add the final melted chocolate layer.
Work quickly as the melted chocolate will begin defrosting the dessert.
Once the whole thing is covered in chocolate. Put it back in the freezer.
After about 5 hours the whole thing should be frozen solid. Take it out and cut it into small rectangular bite sized pieces.
Enjoy!
*Optional add an extra layer of chocolate inside; as pictured.
Blend cashews with melted chocolate and add prior to the caramel layer.

1 can coconut cream
2 cups coconut sugar
100g dark chocolate
30 dates
1 cup almonds/peanuts
1tsp maca