For The Nougat For The Caramel For The Coating

1. Add the blanched almonds, coconut sugar and salt to a food processor and blitz to a fine crumb.
2. Add the almond butter, vanilla extract and cacao powder and blend together for another minute until combined.
3. Now add the milk and chilled coconut milk from the top of the can to the mix and blend for another 30 seconds or so to combine.
4. Line the bottom of a baking dish (7’ x 11’) with parchment paper. Press the mixture into the base of the pan then set aside in the freezer while you prepare the caramel layer.
5. For the caramel, add all of the ingredients to a high speed blender and blend until smooth and creamy.
6. Spread the caramel out evenly over the base using a spatula.
7. Place in the freezer to set for at least 6 hours or overnight if possible.
8. Melt the chocolate in the microwave, or in a bowl placed over a pan of boiling/hot water.
9. Take the mars slab out of the baking tray and cut into 14-16 bars.
10. Carefully sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.
11. Sit the chocolate covered bars on a sheet of parchment paper and place back in the freezer for 10 minutes before serving.