Preheat the oven to 180°C and line a 24 cm square cake tin with baking paper.
Add the coconut oil, sweetener and cacao powder to a saucepan over medium heat and whisk for 4–5 minutes, or until well combined and the sugar has dissolved.
Stir in the almond meal, vanilla, egg and salt to form a batter, then remove from the heat, pour into the prepared cake tin and spread evenly. Bake for 10–15 minutes, or until a toothpick inserted into the centre comes out clean. Set aside in the fridge or freezer to cool completely.
To make the caramel layer, add all the ingredients to a saucepan over medium–high heat and melt, stirring constantly, until nice and runny. Pour the caramel over the cooled brownie layer and transfer to the freezer for 30 minutes to set firm.
For the crunchy peanut layer, add the coconut oil, cacao butter, cacao powder and sweetener to a saucepan over medium heat and stir until nice and smooth. Stir in the peanut butter and mix well to combine. Pour over the cooled caramel layer and return to the freezer for another 30 minutes, or until set.
Slice with a warm knife and enjoy. Store int he fridge for up to 2 weeks or the freezer for up to 3 months.