In a mixing bowl, combine the coconut milk, chocolate, cashew butter,& vanilla extract.
Line a rectangular baking dish with parchment paper. Press the nougat mixture into the dish, spreading it evenly to create a smooth surface. Place the dish in the freezer for about 30 minutes to firm up.
Meanwhile, prepare the caramel filling. In a food processor, combine the soaked and drained dates, almond butter, melted coconut oil, honey or maple syrup, vanilla extract, and salt. Process until smooth and creamy
Remove the nougat from the freezer and spread the caramel filling evenly over the top. Return the dish to the freezer and let it set for another 30 minutes.
In a microwave-safe bowl, combine the dairy-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until th
Take the nougat-caramel layer out of the freezer and cut it into rectangular bars.
Dip each bar into the melted chocolate, ensuring that it is fully coated. Place the coated bars on a parchment-lined baking sheet.
Once all the bars are coated, return the baking sheet to the freezer for about 10 minutes to allow the chocolate to set.
Store the homemade Milky Way candy bars in an airtight container in the refrigerator until ready to serve.
