For the Nougat
½ cup / 75g cashews, soaked for 4 hours
3 tablespoons coconut oil, melted
2 tablespoons maple syrup
¼ teaspoon vanilla powder or extract
½ cup / 50g almond or peanut flour
1 tablespoon coconut flour
For the Caramel
50g creamed coconut
½ cup / 125m water
½ cup rapadura or coconut sugar
4 heaped tablespoons Pic’s Crunchy Peanut Butter
100g of good quality dark chocolate
Add all the nougat ingredients, except nut flour, into a food processor or high speed blender and blend until smooth. Add flour and blend until fully combined.
Spread the mixture evenly onto a 20x20cm (8x8inch) baking tray lined with baking paper, smoothing out the top, and place in the freezer while you make the caramel.
To make the caramel, add the coconut milk and rapadura sugar into a pan and cook until it becomes a caramel, 15-20 minutes, swirling the pan frequently. Remove from the heat and stir through the crunchy peanut butter and set aside to cool.
Remove nougat base from the freezer and evenly spread the peanut butter caramel, smoothing out the top.
Place back in the freezer and let set for 1 hour to set.
When ready, melt the chocolate in a water bath and slice the set snickers into 8 bars.
Using two forks, dip the snickers into the chocolate, shaking off the excess and placing on a rack to drip. Repeat until all bars have been dunked, transfer back to the baking tray and place in the freezer to set, about 15 minutes.
Keep in freezer and remove a few minutes before enjoying, softening a bit!