1. In a food processor, combine the almonds and oats and blend until these form a rough flour.
  2. Add in the dates, coconut oil and salt and blend until well combined.
  3. Pour this into a loose bottom cake tin and press into the base of the tin and up the sides to create a wall for the filling.
  4. Place this into the freezer to set whilst you make the filling.
  5. For the peanut caramel, combine the peanut butter, dates, coconut oil, coconut milk and sea salt in a food processor or high speed food processor and blend until smooth and creamy.
  6. Pour this over the base and leave in the freezer for 4 hours over overnight to set.
  7. Once the cake is ready, carefully remove from the cake tin and transfer onto a stand or serving platter.
  8. Gently melt the coconut oil and stir through the cacao and maple syrup.
  9. Drizzle the chocolate over the cake and garnish with cacao nibs.
  10. Serve with some coconut yoghurt or coconut cream and dig in!