Like an 8 x 8-inch pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cashew butter, maple syrup, coconut flour, and peanut flour. Mix on low until combined.

Transfer the mixture into the prepared baking pan evenly, smooth out with a spatula as needed.

Add the peanuts on top and press into the mixture with your hands or a spatula. Place the pan in the fridge to chill.

In a small pot, add the cane sugar. Heat on low/medium heat and allow sugar to melt. When sugar starts to melt and turn into a liquid, stir to prevent from burning. Continue to cook until all the sugar has melted into a liquid and there’s no clumps.

Slowly add the coconut cream while stirring the mixture. Continue until all the cream is added. Remove the caramel from the heat and let it rest for at least 5 minutes.

Add the vanilla extract and sea salt into the caramel and stir to combine completely.

Remove the pan from the fridge and pour the caramel over the top and spread evenly. Place the pan in the freezer and allow the bars to harden completely, this will allow you to cut and cover them easier. This will take at least a few hours, or you can also leave in the freezer overnight.

Melt the chocolate using a double boiler. Or, alternatively, microwave in a heat proof bowl for 30 second intervals, stirring between each one so you do not burn the chocolate.

Like a baking sheet with parchment paper.

Remove the bars from the freezer and cut into 16 bars. Cut in half and then cut each side into 8 bars. (You can also cut some of those bars in half again for minis!)

Dip each bar into the melted chocolate and place back on the parchment paper. Cover all the bars. Use the extra chocolate and drizzle it on top of the bars and sprinkle with flaky sea salt.

Store candy in the fridge for up to 7 days or in the freezer for up to 1 month.