Line an 8x8 inch square pan with parchment paper. To make the "nougat" layer. In a bowl, melt together the cashew butter, 1/4 cup coconut oil, and 1/4 cup honey/maple in the microwave until combined, about 30 second to 1 minute. Stir in 1 teaspoon vanilla, 4 tablespoons coconut flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 2/3 cup peanuts overtop. Freeze until firm, about 20 minutes.In a medium pot, combine the 1 cup maple syrup and 1/2 cup coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the "nougat" layer. The caramel should begin to stiffen. Freeze while you make the gooey caramel layer. Working with the same pot, combine 1/2 cup maple and 1/4 cup coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in 1 teaspoon vanilla. Pour the sauce over the first caramel layer, then sprinkle 1/3 cup peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm. Cut into 16 bars. Freeze 15 minutes. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 5 minutes. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.