Instructions for the base

• Prepare a spring form cake tin by flipping the removable base upside down, greasing and lining it and securing it to the sides. This will make the cake easier to remove from the pan
• In a food processor, combine dates, oats, nuts, vanilla, oil and cacao, and blitz until mixture comes together but remains chunky
• Press base into prepared tin and place in the freezer

Instructions for the filling

• Combine cashews, milk, syrup, vanilla, almond butter and salt in a food processor and blend until smooth. The time required will depend on your food processor, but I had to blend my mixture for about 10 minutes until it was completely smooth
• Remove the base from the freezer and pour filling over it, spreading it with a spatula to ensure it's even
• Place mixture back into the freezer for at least 1/2 an hour

Instructions for the caramel

• Place dates, oil, almond butter, milk and salt into a food processor and blitz until smooth.
• Remove the base and filling from the freezer and spread caramel smoothly over cashew filling
• Place mixture back into the freezer

Instructions for the chocolate layer

• Place oil, cacao, syrup and peanut butter into a food processor and blitz until smooth
• Remove the base, filling and caramel from the freezer and pour chocolate mixture over caramel
• Place mixture back into the freezer for at least 2 hours to completely set

Instructions for the garnish and to serve

• Remove cake from the freezer 20 minutes before you're ready to serve
• Carefully remove cake from pan, cut into pieces and top with garnishes before serving