Vegan Peanut, Caramel & Chocolate Slices
    Cashew “Shortbread” Crust
    Caramel layer
    Chocolate layer
    1. Place all the ingredients for the crust except for the water in a food processor and process until you have a crumbly dough. If necessary, gradually add in the water to reach desired consistency. It should be able to hold together when pinched between your fingers. Line a rectangular baking dish with parchment paper or plastic wrap before firmly pressing down the dough using your palms.
    2. Blend all of the caramel ingredients together util you have a creamy paste and spread this over base using a spatula. Place this in the freezer while preparing the final layer.
    3. While the caramel layer is setting properly we are going to make the chocolate layer. Place all the ingredients in a food processor and blend until you have a creamy paste. It will not be anything like regular melted chocolate and it should be easily pressed between your fingers without it sticking. Press this into a flat rectangular shape and place on top of the caramel layer. Press it firmly down on all the sides. Using a pastry brush, add a thin layer of water on top. If desired, add the chopped peanuts on top of the chocolate layer and press it down so that it sticks properly. Place this back in the freezer overnight before taking it out, removing it from the pan and slice into squares. Serve immediately and store any left-overs in the freezer.
    Recipe Notes

    I used a rather small baking pan which made these slices more like squares, but if you want them flatter you can simply use a larger baking dish.