Preheat the oven to 200C (180C fan).
Line a deep-sided baking dish with greaseproof paper.
Boil the kettle and pour over the dates and set aside to soak for at least 20 minutes.
Place the almond flour, bicarbonate of soda, salt and coconut palm sugar into a blender and pulse a couple of times to mix well.
Add the brown rice syrup and coconut oil and pulse until mixed thoroughly.
Tip the shortbread mixture into the lined baking tray and press down firmly with your fingers to make an even firm base. Bake in the oven for 10 minutes and then set aside to cool.
Once cooled, score the base into squares with a knife. Be sure to go all the way through to the bottom, it will make it much easier to cut them up once they are frozen.
Drain the dates and place into a food processor. Add the cashew nut butter and pinch of salt. Blend together until the mixture is really smooth and creamy. Add warm water if necessary.
Use the salted caramel mixture to make a layer over the cooled shortbread base. Set aside.
10. Break the dark chocolate into small pieces and place in a bowl. Place the bowl over a small pan of gently simmering water and stir continuously until it is all melted.
11. Pour the chocolate over the salted caramel layer. Sprinkle a little salt sparingly over the top while it is still warm.
12. Place the baking tray in the freezer for at least an hour.
13. Once frozen, turn out over a chopping board and tap until released. Using a large, sharp knife, cut along the pre made score lines right through the caramel and chocolate layers. Turn back up the right way and leave to come back to room temperature before serving.