Preheat the oven to 150 degrees Celsius (350 degrees Fahrenheit)and line a 9 x 9 inch baking tin with foil
In a mixing bowl combine the ingredients for the base
Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10-12 minutes until it begins to turn a golden brown
Place the dates in a food processor and blend until they form a thick paste, add in the coconut cream (make sure you use only cream and not coconut water), vanilla extract, salt and coconut oil. Blend until smooth.
Once the shortbread has cooled, pour the caramel on top and evenly distribute with a spoon across the base
Toss the chopped pecans with the salt in a bowl and then sprinkle the nuts over the top of the bars.
Place the baking tin in the fridge for approx 20 minutes to allow the caramel to become firm. Cut into small slices and serve.
These can be stored in the fridge in an air tight container for up to 5 days.