Step 1

For the base place the peanuts, dates, cacao powder and honey or maple syrup in a blend and pulse until you have a dough.

Step 2

Place the dough in your cake tin and flatten.

Step 3

Place in the freezer to set.

Step 4

Drain the cashew nuts and place in the blender along with the peanut butter, almond milk and honey or maple syrup.

Step 5

Blend for 5-7 minutes until you have a smooth mixture.

Step 6

Remove the tin from the freezer and smooth the cashew layer over it.

Step 7

Place back in the freezer.

Step 8

Drain the dates and place in the blender along with vanilla, water or almond milk, salt and peanut butter.

Step 9

Blend until smooth.

Step 10

Remove the tin from the freezer and smooth the date caramel over the cashew layer.

Step 11

Place back in the freezer for an hour or two to set.

Step 12

Remove from the freezer.

Step 13

Melt the chocolate and smooth over the date caramel layer.

Step 14

Scatter a handful of peanuts over to decorate.

Step 15

Enjoy!