• Begin by soaking the cashews in warm water for at least one hour, then drain them well. If you are short on time, you may simmer them gently for 15 to 20 minutes until softened.

Brownie Base

• Prepare the no-bake brownie base following the recipe, then press the mixture firmly into a lined pan.
• A size close to 8 1/2 by 6 inches works nicely. Using a larger pan will result in thinner layers.

Cream Layer

• Place all the ingredients for the cream layer into a high-speed blender or food processor.
• Blend until completely smooth and velvety.
• Spread this mixture evenly over the brownie base, then set it aside until the layer becomes firm, about one hour.
• Caramel Layer
• Combine all the caramel ingredients, except the peanuts, in a saucepan.
• Bring the mixture to a gentle boil, whisking as it cooks.
• Let it simmer over low heat for 10 to 15 minutes, until it thickens into a rich caramel.
• Pour this over the cream layer, scatter the peanuts on top, and set it aside again for about 30 minutes.
• If you prefer a version made with dates, refer to the recipe notes.

Chocolate Layer

• Melt the cocoa butter and coconut oil together using a double boiler.
• Add the remaining ingredients and stir until smooth and fully combined.
• Pour the chocolate over the caramel layer and allow it to set for about 15 minutes.
• A simpler chocolate option can also be found in the notes if desired.
• Once everything is properly set, cut into portions of your preferred size.
• A warm knife will give you the cleanest slices.
• Serve once the bars have softened slightly for the best texture and flavor.