Ingredients

Step by step

1. Line an 18cm square tin with baking paper. Blitz the oats in a small food processor until very finely ground and flour-like, then tip into a mixing bowl. Mix in the cinnamon, coconut oil and syrup or honey with a pinch of salt, then use your hands to bring everything together to form a rough dough.
2. Press the mixture firmly into the prepared tin to create an even base, then pop into the freezer to chill while you prepare the caramel.
3. In a food processor or high-speed blender, combine the dates, nut butter, coconut milk and a pinch of salt and blend until the mixture is as smooth as possible. Spread this evenly over the base and return to the freezer to set for 3 hours, or overnight.
4. Remove from the freezer, lift out of the tin using the lining paper and slice into small bite-size squares (6 pieces each way). For the topping, melt the chocolate and coconut oil together in a heatproof bowl set over a pan of barely simmering water. Carefully coat the bites in turn, using a fork to dip each one into the chocolate and letting the excess drip off. Place on a lined tray and chill in the fridge for 30 minutes until set. Drizzle over any leftover chocolate, sprinkle with the toasted flaked almonds, if using, and chill again. Enjoy straight from the fridge.
   
   Use gluten-free oats if required, and use agave or maple syrup for vegans (not honey).
    
   Recipe by Charlotte Roberts. Follow her on Instagram @​charleyshealth