For the base (bottom layer), process the nuts/seeds and oats (if using) together until they form a meal.

Remove the mix and add in the dates.

Process the dates until they break down and form a ball of paste.

Add back the nut mix, salt, and cinnamon and process until well combined.

Add water as needed just to bring everything together (you don't want to add so much that the mix is sticky).

Press the mixture into a small, glass baking dish (I used a 7 x 5 inch Pyrex dish).

Set in the refrigerator to set while you make the other layers.

For the 'icing' layer, heat the coconut butter and oil over low heat just until melted.

Add in the maple syrup, salt, and cinnamon, stirring until smooth and well combined.

Pour the mixture over the base and place back into the refrigerator to firm.

For the 'caramel', add the dates to your clean food processor.

Process the dates until they form a ball of paste.

Add in the water just until the mix is smooth, but still thick enough to pipe onto the bars.

Add in the tahini, vanilla, and a pinch or two of sea salt or fleur de sel (a fine sea salt that pairs well with desserts).

Process until smooth.

Using a knife (or see tip below), pipe or spread the caramel onto the top of the firm icing layer (be sure it's firm!). You can also cut the bars first and then top them with the caramel.

Enjoy!