Combine the cashew butter, maple syrup, melted coconut oil, vanilla extract and salt in a medium bowl. Microwave for 30 seconds if the cashew butter is really thick. Then, fold in the almond flour (see video).
In a separate bowl, combine the peanut butter, maple syrup and plant-based milk. Add in the peanuts.
Line a small rectangular baking dish (preferably smaller than 8x8") with parchment paper. Press the nougat layer firmly into the pan. Spread the peanut caramel on top.
Freeze for 90 minutes or overnight.
Once solid, cut the block into 8 equally-sized bars.
Melt the dark chocolate in a double boiler or in the microwave. Dip the bars into the chocolate (act fast) or simply drizzle chocolate on top of each bar.