Cover dates with hot (but not boiling) water for 5 minutes to soften.

Strain water from dates well, then either discard the water or save for smoothies.

Add softened dates, 1/4 tsp Himalayan salt and half of the coconut cream to a food processor or blender.

Puree or blend until smooth, stopping occasionally to scrape the sides down and help the mixture move around uniformly.

If the mixture is still not spreadable, process in 1 Tb of cream at a time until the consistency is just right. Set caramel mixture aside.

Place a rack in the middle of the oven, and set to broil at 450.

Line a large sheet pan with parchment paper, and on it place the Yucan Crunch pieces.

Brush 1 tsp ghee (or drizzle avocado oil) on top of each Yucan Crunch piece.

Broil for 2 minutes. Any longer and they will burn quickly!

Set aside to cool while you make the chocolate (or carob) topping.

Melt the coconut butter and coconut oil together (I used a 2-cup pyrex measuring cup and microwaved it for 30 seconds, but you can do this over medium heat on the stove if you wish).

Stir with a fork until very smooth, then stir in the vanilla, honey and maple syrup until smooth again.

Stir in the cocoa/carob powder and 1/4 tsp Himalayan salt very well until it is a creamy consistency.

Use a silicone scraper to spread the caramel mixture evenly over the top of the Yucan Crunch.

Now spread the chocolate mixture in an even layer over the caramel layer.

Sprinkle a couple of pinches of lava salt (or just use Himalayan salt) over the top.

Chill in the freezer for 30 minutes, or in the fridge for 2 hours.

Place on a cutting board and gently slice with a sharp chef's knife into squares or desired shape.

These are best kept in the fridge to keep the layers from softening too much. Enjoy!