Step 1

Line a parchment paper on an 8x8 or 7 x 21 pan.

Step 2

For the nougat layer, add cashews and other remaining ingredients to a food processor or a high-powered blender and blend to a smooth and creamy consistency.

Step 3

Pour the mixture into the prepared pan and spread out evenly. Place in the fridge to chill for 20-30 minutes.

Step 4

For the caramel layer, add all the ingredients except cashews and almond to a saucepan and bring the mixture to a boil.

Step 5

Add a small amount of water to the arrowroot to make a slurry, then add the mixture to the caramel.

Step 6

Stir with a whisk and simmer for 10 minutes.

Step 7

Remove from the stove when thick and let cool.

Step 8

After cooled, mix the cashews and almonds into the caramel, then pour onto the nougat.

Step 9

Place in fridge or a freezer and let it chill.

Step 10

For the dipped version, cut the bars into desired size, then after melting the chocolate and coconut oil, coat each bar with the chocolate and let cool. Drizzle with more melted chocolate and top with some crushed cashews

Step 11

For the non-dipped version, after melting the chocolate and coconut oil, spread the chocolate over the caramel layer, chill, drizzle with more melted chocolate and top with some crushed cashews, then cut into desired size.

Step 12

Coat each bar with chocolate and then cool it. You can top with drizzled chocolate and some crushed cashews.

Step 13

Enjoy!