1 1/2cups almond flour

1/2cups vanilla pea protein

1/4 cup unsweetened almond milk

“Carmel” layer

12 dates soaked in hot water

3tbsp fresh almond butter

1/2 cup raw peanuts or pecans

Chocolate layer

8oz vegan chocolate chips

Line 8 x 8 baking dish in parchment paper. Combine all of the ingredients in a food processor for the new get layer.

Once blended and crumbly pressed into an even layer in baking dish prepped with parchment paper placed into the freezer for at least 20 minutes to harden. While this layer is hardening in the freezer, use your food processor combine 12 dates drained and 3 tablespoons of almond butter blend until creamy and then fold in peanuts or pecans. Remove nougat layer from the freezer and evenly spread the date caramel mixture. Return to freezer and let harden for at least one hour. Once firm, remove it from the baking dish and sit on a hard surface. In a double boiler melt your chocolate and pour over the top of the two prepared layers. Place in the refrigerator for the chocolate to firm up. Make sure it does not get too hard when it is no longer shiny pull it out and you’ll be able to use a hot knife to cut through and create bars.