Soak the dates in some hot water for about 10-15 minutes. In the meantime, grease a 20x20cm baking tin (or baking tin of choice) and cover with parchment paper.
For the salted caramel, puree the soaked dates with almond milk and water until creamy. Add all the remaining ingredients of the caramel and mix well. Pour the tahini-date caramel into a jar.
For the nut base, put the nuts in a mixer and chop finely. Add all the other ingredients of the base plus 3 tbs of the tahini-date caramel and mix through. The result should be a crumbly, sticky mass that can be easily squeezed between the fingers.
Pour the nut base mixture into the baking tin lined with baking paper. Press down well and evenly. Now apply the salted tahini-date caramel evenly to the nut base. Then place the mould in the freezer for at least 3 hours until the caramel has set.
For the chocolate icing, melt the chocolate with a little coconut oil in a water bath. Take the baking tin out of the freezer and carefully lift the bar block out of the baking form. Cut into desired bars with a sharp knife. Cover the bars with the remaining pecans and pour liquid dark chocolate over them.