1. To make the base, start by adding the oats and cashews into a food processor and blitz these until finely ground.
  2. Add in the coconut, agave, mama powder, coconut oil and salt and blend again until everything is well combined.
  3. Pour this into a lined brownie tin and press down to create a smooth base.
  4. Pop this into the freezer to set whilst you make the caramel layer.
  5. In a food processor or high speed blender, combine the dates, peanut butter, coconut oil, milk and sea salt and blend until smooth and creamy.
  6. Spread this over the base layer and scatter the chunks of chocolate throughout.
  7. Leave these to set in the freezer for 2 hours.

Slice into portions and enjoy!