Blend the dates for the base to a smooth paste in your food processor/blender and set to one side
Grind the oats and almonds to a fine crumb in the blender and add the cocoa powder and the date paste along with the almond and vanilla extracts
Process until the mixture starts to come together in a large ball. You may need 1 or 2 tbsp of water depending on how moist your dates are. The mixture should be a little moist but not wet. Add a little maple syrup or agave to sweeten if desired
Press the mixture in a lined, 8 inch square tray. Press flat with the back of a spoon. Place in the fridge while you make the filling
Blend or mash the avocados to a smooth puree and set to one side. Blend the dates to a paste and add back in the avocado. Blitz to combine
Add in the oil, vanilla extract and cocoa powder. Process until combined. Scrape down the sides of the blender as required to ensure it all mixes together well. Sweeten with agave or maple syrup if required
Spread the filling over the base, smoothing over the surface with the back of a spoon. Return the tray to the fridge to set
Put all ingredients for the topping in a pot, bring to the boil, and reduce to a simmer for about ten minutes
Place in a bowl to cool a bit, add agave to taste, then let set in the fridge for about 30 minutes before spreading on top of the other two layers
Leave the tray in the fridge to set for 4 - 6 hours. Slice into 9 squares. Will keep well in the fridge for up to 4 days
Serve with a few fresh raspbereies and some of my coconut or cashew cream for a delicious dessert!
