Prepare a 6 or 7 inch tin with baking paper on the bottom and sides and set aside.
To prepare base, combine all ingredients in a food processor. Process until you get a mixture that is fine and sticky. If it is to dry, add a touch more Agave Nectar. If too wet, a touch more Desiccated Coconut.
Press mixture firmly into the base of your tin and set aside.
To prepare Ice Cream Layer, combine all ingredients in a high-speed blender. Blend till smooth.
Pour mixture over the base layer in your tin. Shake to flatten and then place in the freezer for 2 hours.
To prepare the Peanut Caramel, combine all ingredients in a bowl and mix well.
Pour Peanut Caramel Layer over your frozen Base and Ice Cream layers. Spread to level out and return tin to freezer for 1 hour. Proceed to make chocolate layer after 1 hour.
Prepare the Chocolate Topping by combining all ingredients together quickly and then pour over your frozen cake. Shake to flatten and return to freezer for 6-8 hours or overnight, ideally.
Once frozen overnight, cut into squares.
Store in an air tight box in the freezer. Let thaw for 5 minutes before enjoying!