1. Cut baking paper into strips to create small tabs. Set one strip across each muffin hole, so that you'll easily be able to remove the Mars Bars once set.

Nougat (Base Layer)

1. Blend the cashews, almond meal, medjool dates, coconut and maple syrup in a food processor. Pulse until fully incorporated and sticky. This base will be much stickier than a typical raw vegan brownie or bliss ball, but that’s okay for the Mars Bar texture.
   
2. Equally divide the nougat layer among each muffin slot, and press down on top of the baking paper strip. Freeze for at least 30 minutes.

Caramel (Middle Layer)

1. To make the caramel layer, first melt almond butter and coconut oil in a small sauce pan over medium heat.
   
2. Once heated through, stir in the pure maple syrup, vanilla and sea salt until fully blended.
3. Pour the caramel layer on top of the nougat layer, and freeze for at least 1-2 hours.
   

Chocolate (Top Layer)

1. Chop up the chocolate bar into small pieces.
   
2. Put chopped chocolate and coconut oil into a small glass bowl and set aside.
3. Bring a small amount of water to a simmer in a small saucepan, ensuring that the bowl can sit on top, without touching the water.
4. Place the bowl over the top of the hot saucepan to make a double-boiler, and melt the chocolate and coconut oil mixture, stirring constantly to make sure it does not burn.
5. Pour the fully-melted chocolate over the frozen nougat and caramel, and let set in the fridge for at least 1 hour, or until the chocolate has hardened completely.
6. Once set, use the baking paper tabs to carefully pull the Mars Bars out.
7. The Mars Bars can be stored in the freezer for up to one month. Before eating, simply remove your serving from the freezer and let it thaw slightly on the countertop for up to 15 minutes.
   Enjoy!