Line a 9Ē pan with parchment paper and set aside.
Add the CompleEats Banana Bread Cookies and 1-1/2 tablespoon of coconut oil to a high speed blender and pulse until well mixed and the mixture is in crumbles.
Spread in prepared pan. Place in the freezer to set up about 25-30 minutes.
To make the nougat. combine the coconut butter, cashew butter, maple syrup, and dash of vanilla in a small saucepan on low heat. Cook until fully melted. Make sure to stir constantly so the ingredients donít stick or burn to the pan. The mixture should be somewhat thick. Once the base layer is fully frozen add the layer of nougat and freeze for about 15 minutes.
For the vegan caramel sauce, add dates, coconut milk, and teaspoon of vanilla to a food processor and blend until fully blended and the mixture is creamy. Slowly add the hot water to thin the mixture out.
Once the nougat layer is frozen, add the caramel layer. Put back into the freezer and store until the next day.
Pull the bars out and cut them into long 1-2 inch strips. Then cut the strips in half and put back in the freezer while you melt the chocolate.
Melt the chocolate and coconut oil in a double boiler, but be careful not to burn the chocolate. Stir constantly if using a saucepan. Remove from heat once melted.
Pull the bars back out, dip them into chocolate and place on a parchment covered tray.
Once done with all the bars, sprinkle with sea salt flakes and place back in the freezer to harden up.
Store in a freezer friendly container once the bites are frozen and enjoy!