Method

Date Caramel

1. Place the pitted dates and bicarbonate of soda in a bowl and cover with boiling water. Allow to soak for 10 minutes to soften.
2. Blend the softened dates with about 1/2 cup of the soaking water and vanilla essence until smooth. Set aside.

Biscuit Layers

3. Preheat the oven to 170°C and line a 20x20cm baking tin with baking paper.
4. In a large bowl, combine the rolled oats, plain flour, desiccated coconut, bicarbonate of soda, and sugar.
5. In a small saucepan or microwave-safe bowl, gently melt the coconut oil, honey, and vanilla together. Pour this over the dry ingredients and mix until a sticky dough forms.
6. Press 3/4 of the oat mixture firmly into the prepared tin to form an even base.
7. Par-bake the base for 12 minutes, or until slightly golden around the edges. Remove from the oven.
8. Spread the date caramel evenly over the base, then sprinkle the remaining oat mixture on top.
9. Bake for a further 8-10 minutes, until the top is dark golden and set. Allow to cool completely before cutting into squares.