Step 1

You can watch the video in the post for visual instructions.Soak cashews in warm water for at least one hour, then discard the water (you could also boil them in water for 15-20 minutes or until they are soft).

Step 2

Make the No-Bake Brownie Base as per the instructions in the recipe, and press the dough firmly into a pan (lined with foil or parchment paper). My pan measures 8 1/2 x 6 inches. If you use a bigger pan, the bars will be thinner.

Step 3

For the cream layer, process all ingredients in your high-speed blender or food processor until smooth and creamy. Pour the cream layer over the brownie base and transfer the pan into your freezer until the layer is firm (approx. one hour)

Step 4

Add all ingredients for the caramel layer (except the peanuts) to a saucepan and bring the mixture to a boil. Stir with a whisk and let simmer on low heat for about 10-15 minutes until the caramel sauce gets thicker. Pour it over the cream layer, place the peanuts on top, and put the pan back into the freezer for about 30 minutes. Check the recipe notes if you want to make the caramel layer with dates.

Step 5

For the chocolate layer, melt the cocoa butter and the coconut oil in a double boiler. Add all ingredients to a saucepan and stir until combined. Pour the chocolate over the caramel layer and transfer the pan back into the freezer for about 15 minutes. Check the recipe notes for a SIMPLE chocolate alternative.

Step 6

Cut into your desired size and shape (it works best with a hot knife). Enjoy the bars thawed!