Place all the date caramel ingredients into a blender and blend together. Place into piping bags and leave in the fridge, ready to use.
For the praline, roast the nuts in the oven @ 180oc for 5mins Leave to cool. Melt the sugar and melt a caramel, add the nuts into the caramel then pour onto a grease proof paper to set.Once cold and has set, blend into a crumb
Melt the chocolate over a Bain Marie, or melt in a saucepan. Leave to cool slightly and then bag up into piping bags ready to use later. 
Assemble
Take 3 out of the 4 strips of baked tempeh. Pipe a good amount of the date caramel on them.Then dust the top with a generous amount of the praline crumb on. 
Then stack them on top of each other. Then place them onto a plate to set in the fridge for 20mins for we glaze with the chocolate. 
When the tempeh strips have set, place them onto a wire rack. Then pipe the Chocolate over it, let the chocolate drip down the sides to coat the bar, then take a hot knife to help you spread the chocolate over the bar. 
Then place back into the fridge to set, 30mins or so later. You are ready to plate up. 
I sprinkled mine with extra praline and coconut flakes. Enjoy.