Line a 9x5 loaf pan with parchment paper.
Make the nouget. Add the almond flour, almond butter, dates, and salt to a food processor and blend until a dough is formed. Add the water if needed. Mixture should hold together when squeezed between your fingers. Press into the bottom of the preppared pan and place in fridge while you make the caramel.
In the same food processor, no need to clean, add in the dates, cashew butter, vanilla, water, and salt. Blend until creamy and caramel-like in consistency. Remove the pan from the fridge and scoop the caramel mixture over the nouget layer. Top evenly with the cashews. Place the pan in the freezer for at least an hour before cutting.
Once bars have chilled, remove them by pulling on the sides of the parchment paper. Cut into 1 inch bars, making 8 total. Melt chocolate and coconut oil together in a microwave safe bowl. Do this is 30 seconds increments, stirring each time. This should take about 1 1/2 minutes. Dip bars in the chocolate, coating fully. Place back on the parchment paper and place in the fridge to chill.
Store in the fridge or freezer.