Break down the macadamia nuts in a food processor until they are a crumb. Add dates and shredded coconut and process again until sticky.
Press mixture down onto the bottom of a square cake tin and set aside
For the filling add all the ingredients in a food processor and blend until a thick but smooth caramel filling forms. Add more almond milk if the mixture is not smooth enough.
Spread out filling over the base as evenly as you can with a spatula and set aside.
For the chocolate coating, meltdown coconut oil if not already liquid and mix all ingredients together in a small bowl. Pour over the caramel layer and smooth out evenly.
Place in freezer to set for 1-2 hours.
Sprinkle with sea salt flakes and cut into slices.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-salted-tahini-macadamia-caramel-slice/