Method

Base

1. Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang.
2. Using a food processor, process the cashews, rolled oats, coconut, dates and melted Kremelta until they resemble fine breadcrumbs. Use the back of a spoon to press the mix firmly and evenly into the baking tray. Put in the fridge to set for 10 minutes.

Caramel

1. Place the cashews in a small bowl and pour over boiling water to cover. Set aside to soak for 5 minutes. Drain.
2. Using a food processor, process the dates, cashews and boiling water for 4 minutes or until smooth. Add the peanut butter and melted Kremelta and process until smooth.
3. Spoon over the biscuit base and smooth the top using a pallet knife.

Chocolate Topping 

1. In a medium heatproof bowl, combine together the chocolate and Kremelta. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Pour chocolate mix over caramel and put in the fridge for 1 hour to set. Slice into 24 bars.

Tips: Melt the Kremelta in microwave on high or in a saucepan until fully melted. Any nut butter can be used in this recipe. You may like to roughly chop your dates before adding to the food processor to ensure smoother processing. You can keep this slice in the fridge for up to a week. Or freeze cut slice for up to 2 months.