To make the base, blend the rolled oats, almond flour, pumpkin spice mix and salt in your food processor until they form a light crumb
Add in the pitted medjool dates and almond butter and blend further until completely combined
Lastly add in the water, one tablespoon at a time and continue to blend until the mixture sticks together to form a dough consistency
Line 8x8” baking dish with parchment paper and press the mixture evenly into the base of the dish using a spatula
For the caramel, add all of the ingredients to a high speed blender and blitz until completely smooth
Spread the caramel on top of the base using your spatula
Place in the freezer for at least 4 hours or until set (overnight if possible)
Melt the vegan chocolate over a double boiler and pour the melted chocolate over the caramel. Use a spatula to spread it out evenly. Reserve a couple tablespoons of the melted chocolate and dip the pecans in it before sticking them on top of the chocolate
Use a very sharp knife to cut it into slices. It helps to heat the knife with some boiling water or a blow torch giving you a cleaner cut through the chocolate
Store the slices in an airtight container in your fridge or freezer