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Line a loaf tin with baking paper so that it hangs over the sides (easy to remove later)
Prepare the Brownie Base by combining the nut butter, syrup, melted coconut oil and vanilla extract and stir until combined.
Add the oats to a blender and pulse until a flour forms. Add this to the bowl along with the cocoa powder and a pinch of salt and stir well. A thick, fudgy mixture will form. Press this into the bottom of the lined tin.
Make the date caramel by adding all the ingredients to a blender and blending until smooth.
Spread this over the base.
Melt the chocolate in a double boiler or Bain Marie, or in 30 second bursts in the microwave.
Pour over the caramel layer and top with a sprinkle of flaky salt. Place in the fridge or freezer until the chocolate sets (around 20 minutes).
Remove the slab and slice into squares or bars (sometimes this is easier to do with a hot knife). Store in an airtight container in the fridge. Enjoy!