Vegan Snickers
[Vegan, Gluten-free]

For the Nougat Layer:

1. Place 1 cup of oats in a high-speed blender, blend until it turns into oat flour.
2. Pour the oat flour into a mixing bowl. Add shredded coconut, melted cacao butter, vanilla extract, maple syrup and almond milk. Mix until everything is well incorporated.
3. Let it sit for 5 minutes. The mixture will thicken a bit.
4. In a lined baking tray (I use a loaf pan), press the nougat mixture evenly and firmly into the bottom of the pan.
5. Place the pan into the freezer for the nougat layer to firm up a bit while you work on the caramel layer.

For the Caramel Layer:

1. Place all caramel ingredients into a high-speed blender. If the dates you are using are not super soft, place them in warm water for 15-20 minutes until they soften. Blend until smooth.
2. Slightly crush the almonds.
3. Take the caramel mixture out and mix in the crushed almonds.
4. Take the pan from the freezer and spread the caramel mixture evenly on top of the nougat layer.
5. Place the pan back into the freezer and chill for at least 3 hours (preferably overnight) for the bars to set.

For the Chocolate Coating:

1. Take the pan out from the freezer. Using a sharp knife, slice them into 8 bars.
2. Melt the chocolate using a double boiler method. Temper the chocolate(optional**). Carefully dip one bar into the melted chocolate, hold it for 5 seconds above the melted chocolate to allow the excess to drip off.
3. Place the dipped bar on a piece of parchment paper. Continue with the remaining bars. Then place the vegan snickers into the refrigerator for the coating to harden.
4. Keep those bars in the refrigerator for 2 weeks and in the freezer for up to 1 month.