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For the caramel layer: Blend the dates, peanut butter, plant-based milk and salt (if using) until smooth and creamy.
For the nut base: Blend the cashews, dates and maple syrup until a sticky dough forms.
Press the nut base into a lined baking tin and top with the caramel layer.
For the chocolate layer: Melt the dark chocolate and plant-based milk together until smooth.
Pour the chocolate over the caramel layer and smooth out with a spoon.
Refrigerate for at least 2 hours before slicing into squares.