Grease a bread pan and line it with parchment paper.

Rinse the almonds and cashews, then place all base ingredients into a blender or food processor. Blend until it becomes a smooth butter.

Spread the mixture into the pan, leveling it out with a wet spoon. Let it set in the freezer for an hour.

In a small bowl, combine the caramel ingredients until smooth. Add additional coconut syrup if more sweetness is desired.

Take the base cookie layer out of the freezer and layer the caramel mixture on top, leveling it again with a wet spoon. Put the bread pan back in the freezer for a couple hours along with a metal tray (needed for the next step).

Once the caramel is set, cut the pan of bars into squares. Put the squares back in the freezer on the frozen metal tray.

Next, melt the chocolate bar in a mixing bowl over boiling water or the microwave on reduced power. If you do not have a chocolate bar, mix up the following: ½ cup of melted cacao butter or coconut oil, 1/3 cup of cacao powder, ¼ cup of agave or coconut syrup, and a pinch of salt.

Lastly, coat your bars with the chocolate and place back in the freezer to set. After a couple hours, they’re ready to eat!