In the food processor, pulse the almond until you have a crumb texture, add the pitted dates, melted coconut oil. Mix until you have a wet texture.

Line a small rectangle or square dish with baking paper. Press the base mixture at the base of the dish.

In a food processor, place all the ingredients and mix until all the ingredients are combined.

Poor the caramel out over the base, place in the freezer for 4 hours

In a bowl add chocolate chunks and maple syrup. Place in the microwave at high heat for 1 minute. Stir half way. Mix well

Poor over the frozen caramel, place back in the freezer for 1 hour

Let it sit at room temperature for 3- 5 minutes before serving