Choose a small square brownie tin and place a square of baking parchment in the bottom (this really helps get the slabs out later!)

To make the Nougat Base:
If using oats, place them in a food processor and grind to a flour like consistency. If using oat flour, just add it to the blender.

Add all the other ingredients and pulse until it comes together when you pinch it in your hand. If it is still too crumbly to hold together, add a 1/2 – 1 tablespoon of water.

Press into the tin and place it in the freezer while you make the peanut caramel filling.

Peanut Caramel Filling:
Pit the dates and blend them until they form a paste.

Add the other ingredients, except for the whole peanuts, blending until a smooth caramel forms. Add 20ml of water in splashes (if needed!). You want a thick but spreadable caramel

Toast the peanuts in a dry frying pan then add them into the blender and pulse a few times so that they are combined with the caramel mixture (you still want there to be peanut chunks).

Spread the caramel onto the base and then return it to the freezer.

Raw Chocolate Topping:
Melt the Coconut oil in a small saucepan on a low heat.

Once melted, whisk in the maple syrup, then add all the other ingredients. Whisk until you have a smooth and shiny chocolate.

Pour the chocolate onto the other two layers and leave to set in the freezer for at least an hour.

Remove from the freezer 10-15 minutes before slicing to prevent it from cracking.