Line a 9 inch square pan with parchment paper.
In a food processor, process the oats and ground almonds until fine sandy consistency. Add the cashew butter, agave nectar, coconut oil, salt and blend for 20 seconds. Scrap around the sides of the food processor and process, until the mixture is combined. Remove the mixture from the food processor, and knead into a ball.
Then press the mixture into the square pan ensuring that the mixture is evenly spread. And place in the freezer whilst you make the next layer.
To make the peanut filling, in a large mixing bowl add the crunchy peanut butter, agave nectar and sea salt and mix until combined smooth and thick. Spread the mixture on top of the base and smooth out so it is evenly spread. Press the roasted peanuts halves into the base rounded part into the base and flatten out. Place in the freezer whilst you make the chocolate topping.
For the chocolate topping, (melt the coconut oil, over a gentle heat) pour the coconut oil into a mixing bowl and add the following ingredients, agave nectar, salt, and vanilla and whisk in the cacao powder, until combined and smooth.
Remove the base from the freezer, pour the chocolate topping and spread out evenly. Give the pan a little tap to get the air bubbles out.
Carefully transfer o the freezer on a flat even surface and chill for 2-4 hours (or overnight) or until the topping is firm enough to slice.
When ready to cut remove from the freezer and wait 20 minutes before cutting.
I personally like to cut off the edges before I cut my bite size pieces, (I often save these for my best friends when they pop over)!
If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood