Step 1

Grease and line a 20cm square pan with baking paper. To make date base, melt 1 tbs coconut oil in a small saucepan over low heat. Add the dates and stir to warm through. Transfer to a food processor with cacao, desiccated coconut and 1 tbs rice malt syrup, and whiz until combined. Spread over base of pan and firmly pack using your hands. Chill until needed.

Step 2

To make peanut butter filling, wipe clean food processor, then whiz the chickpeas, peanut butter, vanilla and 1/4 cup (60ml) rice malt syrup until thick and smooth. Spread over date base, smoothing surface with a spoon. Chill for 1 hour.

Step 3

To make peanut caramel, place peanuts, butter and remaining 2/3 cup (160ml) rice malt syrup in a saucepan over low heat and stir until melted and combined. Cool slightly, then spread over peanut butter filling, pressing to create an even surface. Freeze for 1 hour to set.

Step 4

Melt chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Cool slightly, then pour over peanut caramel, tilting pan to completely cover. Chill for 1 hour or until chocolate is set, then slice into bars and serve.