To make the nougat layer, combine the almond flour and coconut flour. Whisk well to combine then add the almond milk, maple syrup, and coconut oil. Stir well to combine.

Using a small square mold (I use this), add about 1 tbsp worth of the filling to each mold space. Set aside.

To make the caramel layer, soak the dates in hot water for 10 minutes if hard. Strain and pat dry. Add the dates to a food processor and blend until a paste forms. Add the maple syrup, peanut butter, and vanilla and blend until caramel forms.

Spoon the caramel over the nougat in the mold, pressing down with the back of a spoon. Add peanuts on top of the caramel and lightly push down. Transfer the mold to the freezer and allow to freeze solid for a few hours, until totally solid.

Add the chocolate and coconut oil to a heat-safe glass bowl. Using a method of your choice (I prefer a double boiler method), melt the chocolate and coconut oil together until they are fully liquid. Allow to sit and cool for a few minutes.

Prepare a plate lined with parchment paper. Carefully remove the snickers filling cubes from the mold. Working with one at a time, place on a fork and hover over the chocolate bowl. Use a spoon coat with chocolate on all sides. Place on the plate and top with flakey salt.

Set in the fridge to allow the chocolate to set fully and the filling to soften before enjoying!