This is one of my favorite freezer desserts, and I like to keep it ready to grab at a moment's notice. A decadent delight, it homes in on the irresistible flavor combo of caramel and sea salt. The unique peanutty edge makes it fulfilling for adults with a cuppa, but also brings plenty of happiness to little kids.

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### Ingredients

(use organic ingredients where possible)

**FOR THE FUDGE**

- 1 cup almond butter
- ⅓ cup extra virgin coconut oil
- ¼ cup rice malt syrup
- ¼ cup raw cacao powder
- 1 tsp alcohol-free vanilla extract
- ½ tsp celtic sea salt

**FOR THE SALTED CARAMEL AND PEANUT**

- ¼ cup rice malt syrup
- 2 tbsp cashew butter or other nut butter
- 2 tbsp coconut oil
- Sea salt
- ⅓ roasted salted peanuts

### Directions

1. Line a 12 × 18 cm (4½ × 7 inch) baking tin with baking paper.
2. To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth. 
3. Add the remaining ingredients and process until smooth and creamy. 
4. Spoon the mixture into the prepared tin to 3 cm deep and smooth the top with the back of a spoon or a spatula.
5. For the salted caramel and peanut layer, add all the ingredients except the peanuts to the food processor then process until the mixture has a caramel-like consistency.
6. Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula.
7. Scatter the peanuts over and press them in gently. 
8. Freeze for at least 1 hour before slicing and serving.
9. If stored frozen for longer, it may need some time in the fridge to soften a little before serving.
10. Sprinkle with extra salt before serving.