Raw Vegan Snickers Ice Cake
    1large baking pan
    1large baking pan
    For the Chocolate Layer x 2 (since there are two chocolate layers)
    For the Peanut-Nougat Layer
    For the Caramel Layer
    1. Layer a baking pan thoroughly with plastic wrap, enough to cover all edges and corners. Start by making the Bottom Chocolate Layer, simply by placing all the ingredients in a food-processor and process until completely smooth. If you like your chocolate a bit darker, add in more unsweetened cacao powder. Pour the “chocolate” into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate this while making the other layers.
    2. Make the Nougat-Peanut Layer: Again just place all of the ingredients into a food processor Fold in the peanuts, then pour over the bottom chocolate layer. Place this back in the refrigeratrator until the next layer is made.
    3. Make the Caramel Layer: Repeat the exact same steps as above for the Nougat-Peanut layer (just with different ingredient), and pour over the nougat layer.
    4. Make the Top Chocolate Layer: Follow the same directions as for the first layer. When you have the final layer is completely smooth, place the entire baking dish in the freezer for 6-8 hours before taking it out to quickly slice it into squares. Then take it back to the freezer and enjoy a bite every now and then, or if you are serving to other people place a square on each plate and let the actual baking dish with any left-overs stay in the freezer.