Step 1

For the filling, place the cashews in a glass or ceramic bowl and cover with cold water. Stand for 2 hours. Drain well.

Step 2

Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease and line the base and sides of a 16 x 26cm (base measurement) slice pan. Spread oats over prepared tray. Bake, stirring halfway, for 6 minutes or until golden and aromatic. Process oats and almonds until coarsely chopped. Add dates, oil, milk and rice malt syrup. Process until a sticky mixture forms. Press into prepared pan. Bake for 8 minutes or until firm. Cool completely.

Step 3

Process the cashews until finely chopped. Add the dates and coconut milk. Process well, scraping the sides occasionally, until well combined. Add the oil, rice malt syrup and salt. Process until smooth. Spread over prepared base. Use a spatula to smooth the surface. Place in the freezer for 1 hour or until firm.

Step 4

For the chocolate topping, place all the ingredients in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch water). Cook, stirring constantly, for 4 minutes or until mixture thickens and comes together. Pour over filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Use a sharp knife to cut into 24 squares. Sprinkle with sea salt, if using.