Place the almonds, dates, coconut and coconut oil in a food processor and process until the mixture resembles fine breadcrumbs, appx for 1–2 minutes. Press the mixture into the base of a 20cm x 20cm lightly greased baking tin lined with non-stick baking paper and refrigerate until set.

Place the dates, almond butter, maple syrup, vanilla and sea salt in a food processor and process for until smooth, appx 1–2 minutes. Spread over the prepared base and return to the fridge.

Place the cacao, rice malt syrup and coconut oil in a heatproof bowl over a saucepan of simmering water and stir until smooth, appx for 2–3 minutes. Pour the cacao mixture over the date caramel and refrigerate for 2 hours or until set.

Freeze for 30 minutes before slicing into 4cm x 10cm bars to serve. This is an important step otherwise the slice is quite sticky when slicing and makes uneven looking slices.