Place cashews, coconut, dates and oil in a food processor and blitz for two minutes, or until the mixture resembles a crumbly dough. Press the mixture into 6 silicon bar moulds and place in the freezer to set.
Filling
Place the dates, tahini, maple syrup, vanilla and miso paste in a food processor and blitz for two minutes or until smooth. Spread your caramel over the base, and place back into the freezer for two hours.
Topping
Warm the coconut oil in the microwave for 30 seconds, and add sugar free chocolate powder. Whisk vigorously until there are no lumps. Remove bars from the freezer and pour chocolate topping over each bar. Place back into the freezer for at least 10 minutes to harden. Pop out bars and serve. Keep in the freezer when storing.
Notes
If you're not too keen on miso paste, replace it with a pinch of sea salt flakes instead.