No-Bake Caramel Slice

Place the drained pitted dates (0.33 cup) and coconut milk (3 tbsp) into a food processor and pulse to obtain a smooth puree.

Add oat flour (1.5 cups) and almond flour (0.5 cup) and pulse a couple of times to incorporate. Transfer the mixture to a lined baking dish and spread it into an even layer.

Blend pitted dates (1 cup) and almond milk (4 tbsp) until smooth, then add almond butter (0.33 cup), vanilla extract (1 tsp), and salt (0.5 tsp).

Blend everything until you achieve a smooth consistency. Pour the [date caramel] on top of the [almond cookie layer] in the baking sheet. Spread evenly with a spatula or large spoon, then cover and freeze for at least 1 hour. Start 60m timer

Melt dark chocolate (1 cup). Remove the baking sheet from the freezer. Pour the [melted dark chocolate] over the hardened [caramel layer] and sprinkle with [coarse salt] and [crushed almonds].

Cover again and refrigerate for at least 2 hours before cutting into slices and serving. Start 120m timer

The [caramel slices] can be stored in the fridge for up to a week or covered in the freezer for up to 3 months.