To make the base layer, pulse the oats, ground almonds and salt in a food processor until the mixture resembles fine crumbs. Add the melted butter and pulse again. The mixture should stick together easily - if it doesn’t, add a teaspoon of water and pulse again.

Line a 2lb/900g loaf tin with baking parchment or a loaf tin parchment liner, and press the mixture firmly into the base. Use the back of a spoon to smooth and flatten.

Place the tin in the freezer for 30 minutes to help the base firm up.

While it is chilling, put the dates, almond or peanut butter, almond milk and salt into a food processor. Blend until very smooth and caramel-like in texture. Spoon the caramel evenly over the chilled base and level with the back of a spoon. Freeze for 3-4 hours, until fully set.

Remove from the freezer and slice into 10 bars with a sharp knife.

For easier slicing, warm the blade in hot water first and wipe dry.

Break the chocolate into a heatproof bowl and melt it gently over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the hot water. When fully melted, use a fork to dip each bar into it to completely coat on all sides. Place on a sheet of baking parchment immediately. The chocolate should set quickly if the bars are still sufficiently chilled. Drizzle over any remaining melted chocolate and decorate with sea salt flakes.