First start your date caramel. Put your chopped dates in a small bowl and cover with a little cold water. Leave to soak until soft (it won't take long). Then drain most of the water, add the vanilla bean paste, and use a hand blender to blend until smooth.
In another bowl, cream together the coconut oil and light brown sugar.
Add the egg and vanilla bean paste, and beat well.
Stir in the flour, oats and cacao nibs and mix well.
Line the base of your slow cooker pot with baking paper, and press the mixture into the slow cooker pot.
Put some kitchen towel under the lid to stop drips, put the lid on, and cook on high for approx 1.5 hours or until starting to brown round the edges and firm in the centre.
Remove from the pot using the edges of the baking paper to pull it out and let the oat slice cool on a rack.
When cool, spread the date caramel on top and slice into pieces.