1. Combine all ingredients for the base in a high power blender (we use a vitamix) and blend until smooth, add a little extra water if required but be careful not to make the mixture too wet or it will be difficult to remove from the tin.
  2. Press into the base of a greased square spring from cake tin (17cm diameter) and place in the freezer while you make the salted caramel peanut filling.
  3. Drain and rinse soaked cashews. Place all filling ingredients in the blender and blend until smooth and creamy, this takes a few minutes.
  4. Spread on top of the base and then sprinkle peanuts on top to evenly cover the surface.
  5. Return to freezer to set for 2-3 hours. Spread a layer of peanut butter on top of the peanut caramel and drizzle with melted raw chocolate.
  6. Place in fridge to allow chocolate to set. Serve and enjoy.