Add the cashews to your food processor and blitz to a fine crumb.Add in the salt and peanut butter and blend for another 2 minutes.
Lastly add in the maple syrup and allow to mix until the mixture starts to form a dough like consistency.
Line the bottom of a springform tart tin with parchment paper (I used one with a 9.5” base).
Spread the dough out evenly and press it firmly into the base of the tin using the bottom of a flat glass.
Set aside in the freezer.
Add the dates, peanut butter, maple syrup, oat milk and salt to your high speed blender and blitz until sooth without lumps.
Once ready, transfer the caramel to a large bowl and gently fold through the roasted peanuts using a spatula.
Spread the peanut caramel out onto the case of the cake and even out the top using a spatula. Place the cake back into the freezer.
Add the coconut milk to a saucepan and bring to a simmer. Remove from the heat and whisk in the chocolate and cacao butter.
Once the mixture is smooth add in the maple syrup and whisk to combine.
Set the chocolate mixture aside for ten minutes to cool slightly before pouring it on top of the peanut caramel layer.
Tap the cake tin on your work surface to knock out any air bubbles and allow to cool for another 15 minutes or so before covering and placing in your freezer.
Freeze for a minimum of 4 hours. Once set, remove the cake from the cake tin whilst still frozen.
Decorate with melted chocolate, drizzled peanut butter, peanut butter cups, crushed peanuts and chocolate shards.