Soak your dates overnight in room temperature water or 1 hour in boiling water.
Make the caramel by blending all ingredients together until smooth. Scrapping down the sides as needed.
Take out 1/4 cup of the caramel and combine that with the almond flour to make the nougat layer.
Line a loaf pan with parchment paper and add in the nougat dough.
Press down firmly in an even layer.
Add caramel on top and spread it out using a spatula.
Freeze 3 hours or until firm.
Once firm, combine ingredients for paleo chocolate. Slice the bars into size of choice.
Dip each of the bars into the chocolate and place on a sheet of parchment paper.
Chill until chocolate is set, about 20 minutes.
Store in fridge or freezer.