For the biscuit, blend the oats into a flour-like consistency.
In a bowl, combine the oat flour with the applesauce, agave syrup, vanilla, and salt. Mix into a smooth dough.
Line a baking tray with baking paper and spoon in dough, spreading evenly. Use a fork to make a few small holes in the biscuit dough—this ensures an even bake.
Bake for around 20 minutes or until golden brown. Then, remove from oven and set aside to cool.
For the caramel, blend together the dates and water to a thick consistency. Then, spread the mixture onto the biscuit dough.
For the chocolate layer, melt the vegan chocolate and combine with the coconut oil, cacao powder, and agave syrup. Spoon the mixture over the caramel and dough. Put in the fridge for 30 minutes or until chocolate has set.
Remove from fridge, cut into small pieces, and serve.