Preheat the oven to 180 degrees Celsius.

Place the peanuts on a baking tray with a sprinkle of sea salt and roast for 5-7 minutes. Check these regularly to ensure that they don’t burn. Once these are roasted put these to the side for the peanut brittle.

In a food processor, add the dates, almonds, coconut chips and sea salt. Pulse this together until you have a sticky combined texture with remaining nut and coconut bits. You don’t want this to be completely smooth.

Get a pie tray and line it with baking paper. Place the base down into the tray, making sure you reach the edges. Put this in the freezer to firm up whilst you make the chocolate middle.

In the food processor, add all of the ingredients for the chocolate middle and blend. You want this to be a smooth and glossy, rich chocolate cream.

Spread this over the nutty base, making sure you cover the entire base with a thick layer.

Place this in the fridge to firm up.

Moving onto the peanut brittle. Add the coconut sugar, water and maple syrup to a saucepan. Place this on a low to medium heat and sir continuously until this comes to the boil. Place a cooking thermometer in the saucepan and wait for the liquid to reach 120 degrees Celsius.

Moving onto the peanut brittle. Add the coconut sugar, water and maple syrup to a saucepan. Place this on a low to medium heat and sir continuously until this comes to the boil. Place a cooking thermometer in the saucepan and wait for the liquid to reach 120 degrees Celsius.

Mix this together until well combined. Put some baking paper on a tray and pour the brittle onto this.

Place this is the freezer to harden. This can take up to an hour.

Once everything has firmed up, take brittle out of the freezer and break this up into shards.

To decorate, drizzle peanut butter over the torte and then place shards of the peanut brittle all over. We thew on some other fun treats, so if you have any lying around, pop them on!

This is best served immediately.