Combine caramel ingredients, except the salted peanuts, in a blender.
Add the salted peanuts and mix together.
Combine the nougat ingredients in a bowl until smooth.
Line a small-to-medium sized tin with parchment paper and add the caramel mix. Level the caramel with the back of a spoon until smooth.
Transfer the nougat mixture on top of the caramel and level again until smooth all over.
Place tin in freezer for minimum two hours.
Slice the filling evenly into 6 bars. Cover with chocolate.
Put the bars in the freezer.

Caramel
8 medjool dates, deseeded
1/4 cup plant milk
1 tablespoon peanut butter
3/4 cup salted peanuts

Nougat
1/2 cup peanut butter
3 tablespoon coconut flour
4 tablespoon golden syrup

150g chocolate