For the base

• Coconut oil for greasing
• 2 tbsp peanut butter (doesn’t matter if it’s smooth or crunchy)
• 2 tbsp desiccated coconut
• ½ cup/85g shelled peanuts
• 5 dried dates, stones removed
• ½ cup/75g raw cashews

‍

For the middle

• 10 dried dates soaked in 100ml hot water until soft
• 3 large ripe avocados
• 2 tbsp cocoa powder
• 2 tbsp maple syrup

‍

For the caramel layer

• 10 dried dates
• 1 tin chilled full-fat coconut milk – using the solid coconut mass and small amounts of water

1. Grease a 20cm (8-inch) spring-form pan with coconut oil.
2. In a high-powered blender, blend all the base ingredients to a sticky dough. Tip into the prepared spring-form tin and press down to an even layer. Chill in the fridge.
3. For the middle, drain the dates. Using a high-powered blender or hand blender, blend all ingredients until smooth. Taste the mixture because you may wish to add more cocoa or sugar. Scrape from the sides and pour onto the nut layer. Return to the fridge.
4. Next, make the caramel layer. In a small saucepan, add the dried dates, coconut solid, and around 3 tbsp coconut water.
5. Over a low heat, warm the dates in the coconut milk for 5 minutes or until soft. Using a hand blender, blitz until smooth. Once cooled slightly, add to the chocolate layer and return to the fridge.