1. Soak the dates (160g) in hot water (not quite boiling) for 10 minutes.
2. After the 10 minutes are up, drain the water from the dates, rinse them and add them to your food processor. Then add the peanut butter (3 tbsp) and maple syrup (2 tbsp). Blend together for 3-5 minutes until you have a smooth caramel like texture (occasionally scraping the sides with a spatula if it starts to stick).
3. Remove the date caramel from the food processor and keep to one side, then add the almond flour (160g), peanut butter (4 tbsp) and maple syrup (2 tbsp) into the food processor. Blend together for 1-2 minutes until you have a crumbly crust like dough.
4. Add the crust to the prepared loaf pan and firmly press down with a spatula until it molds to the loaf pan and there are no gaps on the edges.While the dates are soaking, prepare a loaf pan by lining it with parchment paper.
5. Next, pour the date caramel over the crust and spread until it is evenly dispersed. Top with roasted peanuts and slightly but firmly press them into the date caramel. Peanuts should cover the date caramel with little to no gaps.
6. Place the loaf pan in the freezer and allow to harden for about 60-90 minutes. You may also leave it overnight.
7. Next, melt the chocolate in the microwave or over a double broiler with a small amount of coconut oil. This is to ensure the chocolate is creamy and smooth. If using the microwave method, melt in 30 second increments until chocolate is almost melted. Stop and mix a few times in between. Remove the loaf pan from the freezer and remove the naked snickers bars by pulling on the parchment paper. Place on a cutting board and cut the block into equal sized snickers bars.
8. Moving quickly, dip and coat each snickers bar with the chocolate and place back on the cutting board that is lined with the parchment paper so the chocolate does not stick once hardened. Place the snickers bars back in the freezer for about 10-15 minutes to harden completely and enjoy!!
9. Notes
10. Soak dates for 10 minutes is hot water to soften them. This is going to help the blended dates resemble a caramel texture.
11. The crust should be firm to the touch. You should be able to pick some up with your hands and press it together without it falling apart. If it’s dry and crumbly, add in more peanut butter and date caramel.
12. Melt vegan chocolate in the microwave with 1-2 tsp of coconut oil. Heat in 30 second increments, stopping and stirring well in between each cycle.

Next add in the raw peanuts and fold together. Once the nougat layer is solid, remove from the freezer and evenly spread the date caramel sauce over the nougat layer. Place the pan back into the freezer to chill for 1 hour. After 1 hour, melt the chocolate together with the coconut oil. (You can do this using a double boiler or the microwave). Remove the pan from the freezer and slice the caramel nougat into 12 equal bars. Next, line a baking sheet with parchment paper and use 2 forks to carefully take one bar and dip it into the chocolate, flipping it over until fully coated. Remove the coated bar carefully and place onto the parchment paper. Repeat the process for the remaining bars. Place the baking sheet in the fridge or freezer to set for 12-15 minutes until the chocoalte coating is completely hardened. Enjoy!