For the base:
For the peanut caramel:
For the chocolate coating:
First start by making the base. In the food processor, add the cashews, almonds, salt, vanilla and coconut sugar. Pulse until everything is finely chopped. Now add the coconut flour or coconut flakes and pulse again. Add the agave nectar and then add some water little by little- process until your mixture starts to stick together.
Line a pan with parchment paper add the base and press it really well with your hands/ or a spatula on the bottom of the pan.
Place it in the freezer.
While it sits there, prepare your caramel.
Take the blender and add maple syrup, coconut sugar, peanut butter, vanilla and a bit of salt and blend well until the sugar dissolves. Take it out, pour it into a bowl and add the melted coconut oil. Mix with a wooden spoon until the oil fuse with the caramel.
Take out the pan and pour the yummy peanut caramel on top of the base and sprinkle some more sea salt. Place it again in the freezer.
Make the chocolate by melting the cacao butter using baine marie. Add the cacao powder, agave, salt, vanilla and mesquite and mix well.
Take out the pan (now the caramel should be set) and coat with chocolate. Sprinkle some coconut flakes. The chocolate will get hard really quick as the caramel is so cold. You can cut it right away!
Keep it the refrigerator and enjoy!