1. To make the base, combine the oats and cashews in a food processor and pulse for a few seconds until lightly crushed.
  2. Add in the dates and coconut oil and blend again so that everything is well combined and sticks together.
  3. Pop this into a baking dish/container and firmly press everything down to create a smooth base.
  4. Leave this in the freezer to chill whilst you make the caramel.
  5. For the date caramel, add the dates, coconut oil, salt, cashews butter and a splash of almond milk into your food processor or high-speed blender and blitz this up until creamy.
  6. Gradually drizzle in more almond milk to create a smooth consistency.
  7. Spread this over the base and top with a generous sprinkling of coconut chips. Allow these to set in the freezer for 3hours+ before slicing into portions.