Instructions:

1. Prepare the nougat layer:
   • In a mixing bowl, combine the creamy peanut butter, maple syrup or agave nectar, coconut flour, vanilla extract, and a pinch of salt. Stir until well combined and a thick dough forms.
   • Press the nougat dough into the bottom of a lined baking dish or pan, spreading it out evenly. Place the pan in the freezer to set while you prepare the other layers.
2. Make the caramel layer:
   • In a food processor or blender, combine the pitted Medjool dates, creamy peanut butter, melted coconut oil, and plant-based milk. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
   • Spread the caramel mixture evenly over the chilled nougat layer in the pan. Sprinkle the chopped roasted peanuts over the caramel layer, pressing them down lightly.
3. Prepare the chocolate coating:
   • In a microwave-safe bowl or double boiler, melt the dairy-free chocolate chips and coconut oil together until smooth and well combined.
   • Pour the melted chocolate mixture over the caramel and peanut layers in the pan, spreading it out evenly to cover the entire surface.
4. Chill and slice:
   • Place the pan back in the freezer for at least 1-2 hours, or until the chocolate is set.
   • Once set, remove the candy slab from the pan and slice it into individual bars using a sharp knife.
   • Store the vegan Snickers bars in an airtight container in the refrigerator until ready to serve. Enjoy!