Nougat Layer
Cashew Butter	g
Coconut Oil	g
Honey	g
Grounded Almonds	tbsp
Vanilla Extract	tsp
Caramel Layer
Coconut Cream	g
Maple Syrup	g
Peanut Butter	tbsp
Vanilla Extract	tsp
Roasted Peanuts	g
Caramel Sauce
Maple Syrup	g
Coconut Cream	g
Vanilla Extract	tsp
Roasted Peanuts	g
Chocolate Coating
Dark Chocolate	g
Coconut Oil	tbsp

1. Line an 20x20 cm square pan with parchment paper.
2. In a small pot, melt together the cashew butter, coconut oil, and honey. Stir to combine. Stir in 1 teaspoon vanilla extract, almond flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 100g peanuts overtop. Freeze for about 20 minutes, until firm.
3. In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the "nougat" layer.
4. Working with the same pot, combine the maple and coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the vanilla extract. Pour the sauce over the first caramel layer, then sprinkle the remaining peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
5. Cut into 16 bars and freeze again for about 15 minutes.
6. In a pot, melt together the chocolate and coconut oil, until smooth. Let cool 5 minutes. Cover each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes.

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