Step 1

For the filling, place peanuts in a bowl and cover with water. Set aside for 8 hours or overnight to soak.

Step 2

Preheat oven to 180C/160C fan forced. Grease base and sides of a 28 x 18cm (base measurement) slice pan. Line with baking paper, allowing sides to overhang.

Step 3

Line a baking tray with baking paper. Sprinkle with the oats and pecans. Bake for 15 minutes or until lightly toasted. Set aside to cool.

Step 4

Transfer the oats and pecans to a food processor. Process until finely ground. Add the dates, coconut, cinnamon, oil and syrup. Process until well combined. Press firmly over base of prepared pan. Use the back of a spoon to smooth surface. Place in fridge to firm.

Step 5

Meanwhile, place drained peanuts in a high-speed blender or food processor. Blend until finely chopped. Use a spatula to scrape down the side of the blender occasionally. Add remaining filling ingredients and blend until smooth, scraping down side occasionally.

Step 6

Spoon filling over prepared base. Smooth the surface. Place in the fridge for 10 minutes to set.

Step 7

For topping, place chocolate in a microwave-safe bowl. Microwave on Low, in 30-second bursts, until melted. Add oil and stir until smooth and combined.

Step 8

Spread the topping over the filling. Place the slice in the fridge for 2 hours or overnight, until firm. Lift out of pan and cut into 24 pieces. Store in the fridge.