In a food processor, blitz the almonds and oats together to form a flour.
Add in the dates, coconut oil, cacao and sea salt, then blend until well combined and the mixture sticks together.
Line a loose bottom cake/tart tin with baking paper and press the mixture into the base and around the sides. Pop this into the freezer whilst you prepare the caramel.
Mix together the nut butter, agave and salt. Then gradually drizzle in the oat milk whilst mixing to create a spreadible, creamy texture. Layer this over the crust and pop into the fridge for 4 hours or overnight.
Melt the chocolate and coconut oil together, then spread this over the caramel and place back into the fridge for an hour to allow this to set.
