Instructions

1. Grease a 9″ inch square baking dish with olive oil or coconut oil.
2. In a large bowl, pour in coconut flour, peanut butter, and about 3/4 of the coconut cream can.
3. Using a hand mixer, whip together coconut cream, coconut flour, and peanut butter until fluffy.
4. Pour mixture into the baking dish and place in the freezer for 15-20 minutes, until solid.
5. Slice nougat layer into 12 bars and place the bars onto a baking sheet lined with parchment paper.
6. Place back into the freezer. Melt 1/2 a bag of chocolate chips in the microwave or via stovetop.
7. Once the chocolate is ready, take out the nougat layer and dip one side of the nougat layer in chocolate for the bottom of the snickers bar.
8. Place the non-chocolate side of the nougat bar face down onto the parchment paper and repeat for the remaining layers.
9. Place nougat layers back into the freezer while you prepare the date sauce.
10. In a large saucepan, heat about 1/2 cup water with the dates until the dates are soft and warm.
11. Save about 2-3 tbsp of the water and puree the dates with the saved water in a large food processor until creamy and smooth.
12. Refrigerate the caramel sauce for about 30 minutes.
13. When the caramel sauce is just cool, remove both from the fridge and freezer and melt the remaining chocolate in a microwave safe bowl.
14. Flip the nougat layers over so that the chocolate side is now face down onto the parchment paper. Layer on a spoonful of date caramel sauce, sprinkle with a few peanuts, and then pour enough chocolate to cover the caramel layer of the Snickers bar.
15. Repeat for the remaining bars and then place back into the freezer for about 20 minutes.
16. Enjoy! Store in the fridge for up to a week.