Line a rectangular pan with parchment paper. Preheat oven to 350F /175C. In a large bowl, combine almond flour, date honey, and coconut oil and mix until combined. Press into the pan and bake for 10-12 minutes, until lightly golden. Let cool.

Combine the coconut flakes, roasted and chopped pecans, date honey, cashew butter, molasses if using, and salt in a large bowl. Mix. It will be sticky! Press onto the cookie base in the pan.

Spread the cashews on a baking sheet and bake for 7-10 minutes, until just starting to turn golden. Let them cool slightly. Fit your stand mixer with the "s"blade and add the cashews. Process on medium high for about 10 minutes. They will first turn into a coarse crumb. Stop the mixer and scrape down the sides of the bowl. Next stage the cashews will become a ball, and then start to get creamy. Just at that point, lower the speed and drizzle in the coconut oil. Once it is fully combined, turn up the speed and process for another 5 minutes. Store in a glass container with an airtight lid in the fridge.

Crumble the chocolate into a microwave safe bowl and add the coconut oil. Heat for 30 seconds, mix, and than another 30 seconds. Mix and pour over the caramel filling. Place the baking pan in the freezer to set. Slice into 6 bars, or smaller squares, and serve.