Make the nougat first by blending the raw cashews and coconut flour in a high powered blender until a fine flour forms. Transfer to a bowl and add coconut butter, rice malt syrup and water and mix until soft dough forms. Add more water if it's too dry. Transfer to a lined loaf tin and freeze.

To make the caramel, blend the dates, maple syrup, almond butter, salt and vanilla in a food processor until creamy. Add the coconut oil last and blend until smooth. Spread over the nougat and freeze the whole slice overnight.

Prepare the chocolate by whisking the chocolate ingredients together until no lumps remain.

Remove the slice from the freezer and using a sharp knife, slice into bite-sized chunks of your desired bar sizes.

Dip each bar twice in chocolate, transfer to a cooling/drying rack, and keep in the refrigerator until you are ready to eat.