Blend all the ingredients for the date caramel until smooth and creamy.

Scrape down the sides and blend again if needed. Preferably use a food processor or hand blender, but if you only have a blender and it’s not very potent, soak the dates in hot water for 20 minutes before blending them (without the water).

Transfer the date caramel to a jar or airtight container and refrigerate for at least 1 hour to thicken and set.

In a food processor or blender, blend peanuts until they turn into a powder.

Transfer the peanut powder to a mixing bowl.

Add ¼ cup of the prepared date caramel to the peanut powder and mix well until combined.

In a piece or parchment paper, spread the prepared nougat mixture evenly, pressing it down firmly. Shape it however you like depending on what you prefer: snickers bars or snickers squares.

On top of the nougat, spread some of the date caramel, again, add the amount of your liking depending on how thick you want this layer to be.

Sprinkle the ⅔ cup of unsalted and roasted peanuts over the caramel layer, pressing them down gently.

Transfer the parchment paper to a cutting board/plate and pop in the freezer for 1 hour so it’s easier to handle them in the next part of the recipe.

In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate and coconut oil together until smooth and well combined.

Remove the bars from the freezer and cut into bars or squares.

Dunk in the chocolate coating until completely covered.

Transfer to the parchment paper, pop in the freezer and let the bars chill for 25 minutes or until the chocolate coating is set.