Start by lining a brownie tin with baking paper (so you're able to pull out the slab later)
Add all of the base ingredients to a food processor and pulse until well combined - the mixture should come together when squeezed in your hands (if it doesn't, add more plant milk)
Press the mixture into the brownie tin until it is densely packed and evenly spread, then place in the freezer
Rinse out your food processor then start making the caramel filling
Add the soaked dates, coconut oil, salt, vanilla and plant milk to the processor and blend for about 2 minutes (you will have to scrape down the sides a few times at first)
A creamy, caramel consistency should form
Spoon this on top of the base and spread evenly, then place back in the freezer
For the chocolate topping - simply melt the coconut oil in a saucepan over a medium heat, then whisk in the cacao and maple syrup
Pour this over the caramel layer and place in the freezer to set (about 10-15 minutes)
Pull out the slab (using the baking paper) and slice into small squares. If you want, you can dip your knife in hot water, dry it, then slice. This way it will slice through the chocolate layer more easily without cracking it