Here's a variation on a theme of homemade raw Snickers bars. Firstly, these ones are not entirely raw - I used toasted peanuts. Toasting just adds an extra nutty flavour. This is adapted from the Not Mars Bars on the Ceres website. I didn't have cacao paste so just used powder. Some great recipes there if you haven't checked it out already. 
For the nougat:
1 c cashews, soaked 2-4 hours
1/4 c coconut milk
1/4 c cacao paste (I just used cacao powder)
1/4 c melted coconut oil
2 Tbs rice malt syrup or other natural sweetener
Line a 20cm square baking tin with plastic wrap or baking paper. Drain and rinse the cashews. Blend with coconut milk in a blender. Add cacao, sweetener and coconut oil and blitz until smooth. Pour into baking tin and chill in fridge or freezer until firm to touch.

For the caramel:
1 c pitted dates, soaked overnight or soaked a few hours in hot water
1/4 c nut butter or tahini (I used almond)
2 Tbs melted coconut oil
2 Tbs filtered water
pinch sea salt
1 c toasted peanuts
Blend dates into a paste with a little of the soaking water. Add the rest of the ingreds and blitz until smooth. Spread over the nougat layer and press in peanuts. Once chilled in fridge or freezer, take out and cut into bars.

For the chocolate dip:
3/4 c cacao powder
4 Tbs coconut oil
4 Tbs coconut nectar syrup, maple syrup or agave. For some reason rice malt syrup doesn't melt evenly when making chocolate so I'd use a different sweetener.
Melt ingreds in a bowl over bubbling hot water. Transfer to a clean bowl and, using 2 forks, coat the bars in chocolate and put on a tray lined with baking paper. Place in the fridge for the chocolate to set.
Makes about 16 bars. Will keep in fridge up to 5 days.