Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang

Using a food processor, process the cashews, rolled oats, coconut, dates and melted Copha until they resemble fine breadcrumbs. Use the back of a spoon to press the mix firmly and evenly into the baking tray. Put in the fridge to set for 10 minutes

Place the cashews in a small bowl and pour over boiling water to cover. Set aside to soak for 5 minutes. Drain

Using a food processor, process the dates, cashews and boiling water for 4 minutes or until smooth. Add the peanut butter and melted Copha and process until smooth

Spoon over the biscuit base and smooth the top using a pallet knife

In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat

Pour chocolate mix over caramel and put in the fridge for 1 hour to set. Slice into 24 bars