In a blender with the S blade attachement, add all the nougat layer ingredients starting by : cashews, peanut butter, maple syrup, coconut oil, water and coconut flour.
Blend on high speed until the ingredients comes together, form a paste that has almost no bites of nuts (or very small ones). You may have to stop the food processor few times, stop every 30 seconds, scrape the sides of the bowl with a spatula and repeat until the nougat layer is smooth and easily to shape. It should resemble playdoh in texture. If too dry add a splash more water up to 1 tablespoon.
Press the nougat layer into a 9 inches x 5 inches loaf pan covered with parchment paper. Place the pan in the freezer while you make the caramel layer.
In the same blender bowl (no need to clean) add all the caramel ingredients: dates (if yours are not soft, soak in boiling water 10 minutes before using, drain and then add in the recipe), peanut butter, almond milk, vanilla and salt.
Blend on high speed until the ingredients comes together, form a smooth sticky date paste that has almost no bites of dates (or very small ones). As before, you may have to stop the food processor few times, every 30 seconds, scrape the sides of the bowl with a spatula and repeat until the date paste is consistent.
Remove the loaf pan from the freezer, spread the caramel layer on top of the nougat layer and then sprinkle the roasted peanuts.
Place the loaf pan in the freezer again for 15 minutes.
After 15 minutes, pull out the bars from the loaf pan and place on a chopping board.
Slice into 12 small bars (on the picture I made 6 huge snickers bars, trust me it is too big for 1 serving!).
Melt the dark chocolate and coconut oil together in a saucepan or microwave. I recommend 85% chocolate as the middle layers are already very sweet it balance the whole bar sweeteners better (and decease sugar!)
Using two forks, dip each snickers bars into the melted chocolate then return the bars onto a plate covered with parchement paper.
Repeat until all bars are covered with chocolate.
Place the plate in the freezer 10 minutes ot until the chocolate layer is set.
Store in the fridge, in an airtight container for 3 weeks or freezer in zip bags. Defrost 1 hour before or eat half frozen.