Line a brownie pan or baking tray that is approx 20cm x 30cm with baking parchment. In a saucepan melt the coconut oil. In a large bowl mix together the ground almond with the coconut oil and agave syrup/ clear date syrup. Pour into the lined baking tray and compact with a spoon so that its level and compressed. Put in the freezer to set for 20 mins while you make the caramel and melt the chocolate.
In a food processor add all ingredients for the caramel layer and blend until super smooth and caramel-like, this may take up to 5 minutes depending on your food processor and you may need to add a little more water if it is a bit clumpy and not blending!
Take out your base layer once it has fully set (should take 20 mins) and spread out the caramel layer on top of the base layer so it is smooth and well spread out. Put bake in the freezer to set again while you melt your chocolate.
Melt your chocolate by using a water bath or bain marie. Once melted pour over the top of the caramel layer.