Place all the base ingredients into a food processor, pulse until it combines together, scraping down the side as needed
Press the base mixture firmly into a baking paper line dish. I like to place another sheet of baking paper over top and use a flat object like a glass to press and smooth it down. Set aside in the fridge.
Place all the raw caramel ingredients, except the peanuts, into a food processor and pulse again until you get a thick creamy consistency. Add a tablespoon of water at a time, processing in between - this will bring the mixture together
Smooth the raw caramel over the base right up to the edges. Sprinkle the peanuts over top and press into the raw caramel lightly. Set aside in the freezer to allow it to set completely (this will make it easier to slice)
Tips & Hints:
1 sachet of Juice Plus+ Complete Shakes French Vanilla Protein is a great option for the Raw Caramel
Add all the chocolate topping ingredients to a food processor (or blender) and process until smooth. Pour over top of the raw caramel mixture, smoothing out quickly as it will set quickly on the cold raw caramel
Pop back in the freezer to allow the chocolate to firm up. Slice with a sharp knife, dipping it into hot water if needed to help
Once sliced, store in an airtight container in the fridge for up to 10 days or so.
Tips & Hints:
Make sure your caramel is as firm as possible before putting the chocolate topping on to make it easier to cut. If you're impatient like me, sometimes you end up with a more "rustic" looking slice!. Don't let the chocolate topping set too hard as again, it will be harder to slice neatly. Don't really worry too much about your slicing - trust me, this tastes amazing no matter what it looks like!
1 sachet of Juice Plus+ Dutch Chocolate Complete protein is a great option for the chocolate topping