Step 1

Line a loaf tin with baking paper so that it hangs over the sides (easy to remove later)

Step 2

Prepare the Brownie Base by combining the nut butter, syrup, melted coconut oil and vanilla extract and stir until combined.

Step 3

Add the oats to a blender and pulse until a flour forms. Add this to the bowl along with the cocoa powder and a pinch of salt and stir well. A thick, fudgy mixture will form. Press this into the bottom of the lined tin.

Step 4

Make the date caramel by adding all the ingredients to a blender and blending until smooth.

Step 5

Spread this over the base.

Step 6

Melt the chocolate in a double boiler or Bain Marie, or in 30 second bursts in the microwave.

Step 7

Pour over the caramel layer and top with a sprinkle of flaky salt. Place in the fridge or freezer until the chocolate sets (around 20 minutes).

Step 8

Remove the slab and slice into squares or bars (sometimes this is easier to do with a hot knife). Store in an airtight container in the fridge. Enjoy!