Instructions

• Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal.
• Make the nougat layer: in a microwave-safe bowl, combine 3/4 cup cashew or almond butter, 1/4 cup melted coconut oil, and 1/4 cup honey or maple syrup. Microwave in 20–30 second bursts, stirring between bursts, until smooth and combined (about 30 seconds–1 minute total). Stir in 1 teaspoon vanilla extract, 4 tablespoons coconut flour (start with 4), and 1/2 teaspoon flaky sea salt. The mixture should be creamy and slightly drizzly; if it is too runny, add up to 2 more tablespoons coconut or almond flour (use no more than 6 tablespoons total) until it holds but is still spreadable. Spread the nougat evenly in the prepared pan. Sprinkle 2/3 cup roasted peanuts evenly over the nougat. Freeze until firm, about 20 minutes.
• Make the first caramel layer: in a medium saucepan, combine 1 cup real maple syrup and 1/2 cup coconut cream (use only the thick cream from the canned coconut milk). Bring to a boil over high heat and boil, stirring frequently, until the mixture thickens to a caramel-like sauce, about 8–12 minutes. Remove from the heat and stir in 1 tablespoon creamy peanut butter and 1 teaspoon vanilla extract. Let the caramel cool for 3–5 minutes (cool enough that it won’t melt the nougat but still pourable), then pour it evenly over the frozen nougat layer. Put the pan back in the freezer while you make the second caramel.
• Make the second (gooey) caramel layer: in the same saucepan, combine the remaining 1/2 cup real maple syrup and 1/4 cup coconut cream. Bring to a boil over high heat and boil, stirring frequently, until thickened to a caramel-like sauce, about 7–11 minutes. Remove from the heat and stir in 1 teaspoon vanilla extract. Pour this second caramel evenly over the first caramel layer. Sprinkle the remaining 1/3 cup roasted peanuts evenly over the top. Freeze until the caramel is firm, about 1–2 hours.
• Remove the pan from the freezer and lift the layered block out using the parchment overhang. Using a sharp knife, cut into 16 bars (4 × 4 grid). Return the cut bars to the freezer for about 15 minutes to firm before coating.
• Melt the chocolate: place 12 ounces chopped dark chocolate and the remaining 1 tablespoon melted coconut oil in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between intervals, until the chocolate is fully melted and smooth. Let the chocolate sit 3–5 minutes to cool slightly but remain liquid.
• Coat the bars: working quickly, dip or spoon chocolate over each bar to coat, or place bars on a parchment-lined tray and pour chocolate over them to coat. Immediately sprinkle with additional flaky sea salt, if desired. Return the coated bars to the freezer for about 10 minutes to set the chocolate.
• Store: transfer the bars to the refrigerator for storage. Keep chilled and use within 2 weeks (you may also keep them frozen for longer storage).