Mix brownie base ingredients in a bowl until dough forms. Press evenly into bottom of baking tin with parchment paper.
Remove pits and put the dates in a bowl with hot water for 15 mins to soften. Drain then blend until smooth with peanut butter and sea salt. Add water if needed to help blend.
Layer the date caramel evenly on top of brownie base.
Melt choc chips, pour over top and sprinkle with sea salt.
Set in fridge or freezer for 30 mins or until the chocolate top hardens. Then cut into squares.
