In a mixing bowl, combine almond butter, protein powder, and maple syrup. Stir until smooth, gradually adding water to hold together like play dough.

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

In a medium saucepan, combine coconut oil, maple syrup, and a pinch of salt. Bring to a gentle boil, stirring continuously for about 6-7 minutes until thickened.

After cooling the caramel for about 5 minutes, pour it over the nougat layer and spread evenly.

Place the pan in the freezer for 15-20 minutes to set, then cut into eight pieces.

Melt dark chocolate or cocoa powder with coconut oil over low heat, then dip each bar to coat fully and place on parchment to set.