In a mixing bowl, combine almond butter, protein powder, maple syrup, chopped almonds, coconut flour, and salt. Gradually add water until you achieve a play dough-like consistency. Transfer to a lined baking pan and press firmly.

In a medium saucepan, combine maple syrup, coconut oil, and salt over medium heat. Stir continuously while bringing to a boil. Cook until thickened and golden brown (6-7 minutes), then remove and cool before pouring over nougat.

Melt dark chocolate in a heatproof bowl using a double boiler. Cut the nougat into 8 equal pieces, dip each in melted chocolate, and place on parchment paper to set.

Let sit at room temperature for approximately 30 minutes, or refrigerate for 10-15 minutes to speed up setting.

Store in an airtight container in the fridge for up to 2 weeks or freeze for 2 months. Thaw slightly before serving.