Blend the cashew nuts until they reach a bread crumb like consistency.

Add the 80g dates, 30ml oat milk, 1 tsp vanilla, and salt. Process until the mixture clumps together.

Move the dough to a bowl and fold in the 50g chocolate chips by hand.

Melt the chocolate and coat the bottom of the moulds to create the first layer.

Melt the 200g chocolate chips using a bain-marie or 30-second bursts in the microwave.

Spoon a small amount into each of the 12 mould cavities (filling about ¼ of the way). Freeze for 10 minutes until firm.

Press the cashew dough onto the set chocolate, leaving room for the filling.

Take small pinches of the cookie dough mixture and press them firmly onto the set chocolate in the moulds.

You want this layer to reach about ⅔ of the way up the cavity, making sure to leave a flat surface for the nut butter.

Spoon a layer of smooth nut butter over the dough for a creamy surprise.

Divide the 100g peanut butter between the 12 moulds, smoothing it out with the back of a teaspoon.

Leave about 2–3mm of space at the very top of the mould to allow for the final chocolate seal.

Top with the remaining chocolate and chill until completely hardened.

Pour the remaining melted chocolate over the nut butter layer until the moulds are full.

Sprinkle with flaky sea salt while the chocolate is still wet.

Place in the fridge for at least 20 minutes (or the freezer for 10) before popping them out of the moulds.