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Process cashews in a food processor until a flour-like consistency is obtained.
Add dates, cocoa powder and coconut oil to the processor and blend until the mixture starts to come together.
Line a brownie tray (23cm x 18cm x 5cm deep) with baking parchment.
Transfer the base mixture to the tin, spread evenly, and using the back of a tablespoon press firmly into the base to compact it.
Without cleaning the food processor, add the dates, peanut butter, coconut oil, and water. Blend until super smooth and caramel-like, adding more water if needed to achieve a smooth consistency. This may take from 5 to 10 mins.
If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.
Spread the caramel evenly over the base layer, using baking parchment on top to help smooth it out.
Melt the chocolate and coconut oil together using a water bath, bain-marie or a microwave.
Gently pour the melted chocolate over the caramel layer and spread it to create an even topping.
Refrigerate the tart for at least 30 minutes to allow the chocolate to set solid.
To serve, sprinkle coarse salt flakes on top if desired. Use a hot knife to slice the tart, which helps prevent the chocolate from cracking.