Instructions:

• Step 1: Make the Nougat Layer - In a mixing bowl, combine the raw cashew butter (or almond butter), melted coconut oil, honey (or maple syrup), coconut flour (or almond flour), vanilla extract, and flaky sea salt. Mix until smooth and well combined.
• Step 2: Set the Nougat Layer - Line the bottom of your loaf pan with parchment paper. Pour the nougat mixture into the pan and spread it out evenly. Place it in the freezer to set while you prepare the caramel layer.
• Step 3: Prepare the Caramel Layer - In a saucepan over medium heat, combine the real maple syrup, canned full-fat coconut milk, and creamy peanut butter. Stir continuously until the mixture thickens, about 7-10 minutes. Remove from heat.
• Step 4: Add the Peanuts - Stir in the roasted peanuts into the caramel mixture. Pour this caramel layer over the nougat layer in your pan. Return it to the freezer for another 30 minutes to set.
• Step 5: Melt the Chocolate - Melt the dark chocolate using a double boiler or in the microwave. Heat in 30-second intervals, stirring until fully melted.
• Step 6: Coat the Bars - Once the layers are set, remove the pan from the freezer. Lift the mixture out using the parchment paper and cut it into bars. Dip each bar into the melted chocolate, ensuring they are fully coated. Place them back on a parchment-lined tray.
• Step 7: Finish with Sea Salt - Sprinkle a pinch of flaky sea salt on top of each chocolate-coated bar. Return the tray to the freezer for the chocolate to harden.