Salted Caramel Layer
For the base, place the almonds and shredded coconut into a food processor and process until a fine crumb is formed. Add the dates, cacao powder and coconut oil and process until well combined.
Press crust firmly into a 20cm spring form cake tin.
Place the base into the freezer while you make the filling.
For the salted caramel layer, place all ingredients in high-powered blender and blend until smooth and creamy.
Pour the mixture onto the base and place back in the freezer for 2-3 hours.
For the chocolate layer, place all ingredients in high-powered blender and blend until smooth and creamy.
Once the salted caramel layer is set, pour the chocolate layer on top and place back in the freezer for 2-3 hours until completely set.
Remove from the freezer 20-30 minutes before serving.