Line a square eight-inch pan with Gefen Parchment Paper.

In a large mixing bowl, combine almond butter, coconut oil, honey, almond flour, vanilla, and salt until a stiff dough forms.

Press into the prepared pan in an even layer and freeze for 30 minutes.

Meanwhile, in a small pot, combine maple syrup and coconut oil. Bring to a boil over medium heat, whisking occasionally.

Boil three to five minutes, until the caramel just starts to reduce.

Whisk in whip topping, almond butter, and salt. Boil another two minutes.

Remove from heat. Stir in almonds.

Once the nougat base has set, pour caramel over it in an even layer. Freeze one to two hours, until completely set.

Line a baking sheet with parchment paper.

Remove the pan from the freezer. Lifting by the edges of the parchment paper, remove the candy. Let sit eight to 10 minutes to make it easier to cut.

Cut into small rectangles and place on the prepared baking sheet. Freeze another 10 minutes.

In a double boiler or in the microwave in 30-second intervals, melt chocolate and coconut oil.

Working with one candy bar at a time, dip in the chocolate to coat fully. Return to the baking sheet and sprinkle with flaky salt and chopped almonds, if using.

Refrigerate until chocolate hardens, about 10 minutes. Store in the fridge until ready to use.