Base

Caramel Layer

Make the base: grease and line the base of a loose-bottomed 20cm (8-inch) round tin. Drain the dates and set aside. Add the peanuts and oats to a food processor and blitz to a fine meal. Now add in the rest of the base ingredients and pulse to reach a sticky mix that holds together when pressed between your fingers. Pour into the tin and use your hands to make an even base and work your way up the sides of the dish, too.
Make the caramel filling: place the drained dates to a food processor with the peanut butter, almond milk and vanilla extract. Blend until smooth and creamy, scraping down the sides if needed. If the caramel is too thick, add another splash of almond milk. Next mix in the peanuts and spread out the filling evenly in the base. Pop in the fridge to set make the ganache topping.
Make the ganache: break the chocolate into a heat resistant bowl. Warm up the oat cream but do not let it boil. Pour over the chopped chocolate and leave for 5 minutes then whisk until smooth. Pour the ganache mix over the caramel base and smooth over the top.
Finishing touches: decorate with crushed peanuts and transfer into the fridge to set for 3-4 hours or overnight. Keep any leftovers in the fridge for up to 7 days or in the freezer up to 1 month.

Make the base: grease and line the base of a loose-bottomed 20cm (8-inch) round tin. Drain the dates and set aside. Add the peanuts and oats to a food processor and blitz to a fine meal. Now add in the rest of the base ingredients and pulse to reach a sticky mix that holds together when pressed between your fingers. Pour into the tin and use your hands to make an even base and work your way up the sides of the dish, too.
Make the caramel filling: place the drained dates to a food processor with the peanut butter, almond milk and vanilla extract. Blend until smooth and creamy, scraping down the sides if needed. If the caramel is too thick, add another splash of almond milk. Next mix in the peanuts and spread out the filling evenly in the base. Pop in the fridge to set make the ganache topping.
Make the ganache: break the chocolate into a heat resistant bowl. Warm up the oat cream but do not let it boil. Pour over the chopped chocolate and leave for 5 minutes then whisk until smooth. Pour the ganache mix over the caramel base and smooth over the top.
Finishing touches: decorate with crushed peanuts and transfer into the fridge to set for 3-4 hours or overnight. Keep any leftovers in the fridge for up to 7 days or in the freezer up to 1 month.