• You will need to start this recipe the day before to allow for soaking and freezing.
• Place the almonds, cashews and dates in separate bowls, boil the kettle and use the boiled water to cover each of the nuts/dates in the bowls.  Leave to soak for 2-4 hours.

Nougat nut base

• Rinse and drain the soaked nuts.  Dry off using a clean kitchen towel or kitchen roll.  Place the nuts and coconut sugar into a food processor and blitz until smooth. Then spoon 1-2 tbsp of the mixture into a silicon mould (see notes above).  You should get 11 individual bars from this mixture. 

Almond-Caramel centre

• Drain the soaked dates.  Place in the food processor with the almond butter, sugar, vanilla bean paste and salt.  Blitz until smooth.  Spoon about 1 tbsp of the mixture on top of the nougat nut base in the silicon mould, until you have an even amount on each base.  
• Place the mould in the freezer to set for at least 2 hours or overnight.

Chocolate coating

• Prepare a bain-marie by placing a heat-prooof bowl over a pan of boiling water.  The bottom of the bowl must not touch the water! Melt the coconut oil and chocolate piece.  Remove from the heat once melted.
• Pop the bars from the silicone mould.  Use 2 spoons to pick the bars up, place into the melted chocolate mixture, turn over until all sides are coated, remove the bar from the bowl and place on a rack to dry.  Place a plate or piece of paper under the rack to catch any drips.
• Continue until all bars are coated in chocolate.
• The bars will dry quickly as they will be cold from the freezer, enabling the chocolate to set.
• Once they have set, use a sharp knife to cut each bar in half.
• Keep in the fridge for a week or in the fridge for 2 months.  Best eaten at room temperature so remove from the fridge for 10 or so minutes before eating - if you can stand to wait that long!!