Mix all the coconut nice-cream frosting together in the blender and let set in the freezer.
Pulse the walnuts and dates in a food processor or blender (or chop if you have neither). Set aside.
Mix almond milk with chia seeds, vanilla and cinnamon. Let sit for 5 minutes.
Heat up coconut oil in a pan (preferably cast iron).
Soak each slice of bread in the mixture and fry in coconut oil until slightly brown and crisp.
Bring all ingredients of the Caramel Sauce to a boil for only a moment and stir until thick and uniform.
Layer slices of French Toast and Caramel, and top with frosting and nuts!