In a mixing bowl, combine the almond butter, pea protein powder, maple syrup, and water. Stir until a doughy consistency forms.

Line an 8" x 4" baking pan with parchment paper. Firmly press the nougat mixture into the pan.

In a small saucepan over medium heat, combine the maple syrup and coconut oil. Stir constantly until boiling and simmer for 6-7 minutes until thickened.

Pour the warm caramel evenly over the nougat layer, spreading it out with a spatula.

Sprinkle chopped almonds over the caramel layer. Gently press them into the caramel.

In a heatproof bowl, combine dairy-free dark chocolate and coconut oil. Melt in the microwave in 30-second intervals, stirring until smooth.

Dip each chilled bar into the melted chocolate, allowing the excess chocolate to drip off before placing them on a parchment-lined sheet.

Refrigerate for at least 30 minutes until the chocolate is set and bars are firm enough to slice into eight pieces.