Soak your dates in hot water;
In a food processor add in the almonds and oats and process until very fine. Add in the melted coconut oil, maple syrup and sea salt and process for a few minutes.
Spoon about a large tbsp of the base in each moulds and press down hard with a glass or your hands.
For the caramel, drain the dates and blend with the tahini for a few minutes. Add in the coconut oil and sea salt and blend until you get a smooth paste.
Spread on top of your bases and pop in the freezer for 1-2 hours.
Melt your dark chocolate or make homemade raw chocolate and pour on too of the caramel. Leave to set for 5 minutes in the freezer then pop them out of your silicon tray and keep in the freezer or fridge until 30 minutes before serving. You can also enjoy them straight out of the freezer.