Ingredients:
For the nougat layer:
1 cup almond butter (or other nut butter of choice)
1/2 cup maple syrup or agave syrup
1/4 cup coconut flour
1 teaspoon vanilla extract
Pinch of salt
For the caramel layer:
1 cup Medjool dates (pitted)
1/4 cup almond butter (or other nut butter)
1/4 cup water (or more if needed)
1/4 teaspoon salt
1 teaspoon vanilla extract
For the peanut layer:
1 cup roasted peanuts (salted or unsalted, depending on preference)
For the chocolate coating:
1 1/2 cups dairy-free chocolate chips
2 tablespoons coconut oil
Instructions:
Prepare the nougat layer:
In a medium bowl, mix almond butter, maple syrup, coconut flour, vanilla extract, and a pinch of salt until smooth and well combined.
Spread the mixture evenly in a greased or parchment-lined 8×8 inch baking dish. Press down firmly to make it even. Chill in the refrigerator while you prepare the caramel layer.
Prepare the caramel layer:
In a food processor, combine the Medjool dates, almond butter, water, salt, and vanilla extract. Process until smooth. You may need to add a little more water to achieve a creamy consistency.
Spread the caramel evenly over the set nougat layer. Sprinkle the roasted peanuts evenly on top of the caramel. Press the peanuts gently into the caramel. Chill in the refrigerator for at least 30 minutes to set.
Prepare the chocolate coating:
In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth.
Assemble and coat:
Once the caramel and nougat layers are set, lift the mixture out of the pan using the parchment paper and place on a cutting board. Cut into bars.
Dip each bar into the melted chocolate, coating all sides. Place the coated bars on a parchment-lined baking sheet.
Chill the bars in the refrigerator for about 30 minutes to allow the chocolate to fully set.
