Line an 8x8” square pan with parchment paper and lightly grease with coconut oil.

In a high powered blender or food processor (I used my Vitamix), combine the cashews, coconut butter, coconut cream, maple syrup, and melted coconut oil. Blend on medium-high speed until completely combined and smooth. Add in the coconut flour and blend in to combine.

Spread the “nougat” bottom into the prepared pan and place into the fridge to firm up while you make the filling.

In the same blender or food processor, combine the soft pitted dates, maple syrup, peanut butter, melted coconut oil, and salt. Blend to form a smooth paste, scraping down the sides as necessary to fully combine the caramel.

Stir in the roasted peanuts. Spread in an even layer on top of the chilled nougat and return to the refrigerator for at least two hours to firm up, or speed up the process in the freezer for about 30 minutes.

Remove the chilled bars from the fridge or freezer and cut with a very sharp knife. You can cut them in half, and then each half into six long slices to create the classic “Snickers” shape, or you can just cut into 16 squares. Return to the freezer to chill while making the chocolate coating.

Melt together the coconut oil, maple syrup, and cocoa powder in the microwave for 30 seconds (or until coconut oil is melted) and whisk to combine.

Pour into a dish wide and deep enough to dip your bars into, and dip each bar into the chocolate, using forks to dip them in. Make sure to let the excess chocolate dip off. Place on a greased wire rack or parchment paper, and move to the refrigerator to set.

Once the chocolate is set, enjoy! Keep these stored in an airtight container in the refrigerator.