1Line a 23cm x 13cm (9" x 5") loaf tin with non-stick baking paper and set aside.
2Using a food processor, mix the peanuts and cacao powder until fine and crumbly. Add the remaining ingredients and process until a 'dough' is formed. Pinch the mixture between your fingers, if it holds its shape - it's the right consistency. If not, add cold water, 1 Tbsp at a time until the desired consistency is reached. Press evenly into the bottom of the prepared tray and set aside while you prepare the nougat.
1After rinsing out the food processor, mix the nut butter, honey and coconut oil until smooth. Taste and add more sweetener if desired. Add the flour and mix well. Spoon the nougat onto the base and salt and press down lightly. Place in the freezer while you prepare the peanut caramel.
1Using the food processor again, mix the tahini, peanut butter, maple syrup, salt and vanilla until smooth. Add the coconut oil and flour and mix well. Remove the tray from the freezer and spoon the caramel evenly over the peanut nougat layer. The mixture will be sticky and thick. Return to the freezer.
2Melt down 100-200g of good quality raw or dark chocolate and pour over the caramel.
3Freeze for at least 6 hours.
4Allow to stand 5 minutes at room temperature before serving.