Add the oats and pistachios into a blender and blend until smooth, scoop into a bowl and add in the coconut oil, sweetener, and salt and mix well.
Press into a parchment paper lined tray and bake for 8-10 minutes at 180 degrees Celsius until brown, let it cool and chill.
For the date caramel: drain the dates and add into a blender along with the rest of the date caramel ingredients. Blend well until smooth, add a bit of liquid, and scrape down the sides.
Add the date caramel onto the base, smooth out and layer on the chopped nuts.
Freeze until set, slice, and dip in melted chocolate, serve with extra nuts on top, and enjoy!
