For the base

1 1/2 cups almond meal
1 cup hazelnuts
2 tbsp coconut oil melted or soft
1 egg
1 tbsp maple syrup or honey (Natvia was used in the eBook recipe)
1 tsp vanilla extract or essence

For the caramel filling

150 g pitted dates (about 20 Medjool dates, soaked in boiling water for at least 10 minutes)
1 cup coconut cream (coconut milk was used in the eBook)
1 tbsp soft or melted coconut oil
1 tsp vanilla extract or essence
1 tsp sea salt or himalayan pink salt
2 tbsp crushed almonds

For the chocolate topping

100 g coconut oil
6 tbsp raw cacao powder
1 tbsp raw honey
1 tsp vanilla extract