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Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
Serves: 6-12
For the nougat:
½ cup creamy almond butter
2 Tablespoons maple syrup
1 Tablespoon coconut flour
For the caramel filling:
12 soft Medjool dates, pitted (about ¾ cup packed)
⅓ cup water
scant ¼ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon coconut oil, melted
¼ cup chopped peanuts, or other nuts/seeds of choice
For the dark chocolate coating:
1 cup dark chocolate chunks
1 teaspoon coconut oil
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1st Keep
 jenellebaur
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