Fudge

1. In a double boiler or over low heat, melt the chocolate together.
2. Transfer to a mixing bowl and stir in cashew butter and honey.
3. Transfer to a parchment lined glass dish (about 8″ x 10″- slight smaller than your standard 9 x12 Pyrex. You can also use a square dish). Press flat. You may want to lay a layer of parchment over top to really press out evenly.
4. Place in freezer to chill for 10 minutes.

Nougat Layer

1. In your food processor, combine ground almonds, tahini and honey until evenly mixed.
2. Remove tray from freezer and layer the nougat over top of the fudge. Return the tray to the freezer.

Caramel Layer

1. Place all ingredients in your high speed blender or food processor and mix until smooth.
2. Remove tray from freezer and layer the caramel over the nougat. Place back in the freezer for one hour.

Chocolate coating

1. Remove dish from freezer and let sit for 5 minutes to soften slightly.
2. Over a double boiler or low heat, melt chocolate chunks. Set aside.
3. Using a sharp knife, cut chocolate filling into even squares, or whatever shape you desire.
4. One by one, dip and roll in the melted chocolate and set on parchment paper. Repeat with each square.
5. Once complete, set in freezer for 30 minutes to harden.
6. Serve chilled.