Lightly spray a 9x5-inch pan with oil, then line it with parchment paper.

To prepare the nougat layer, add the almond flour, maple syrup, coconut oil, vanilla, and salt to a large bowl. Mix well, then transfer the mixture to the prepared pan and press it evenly into the bottom. Place the pan in the freezer to chill while you make the next layer.

To make the caramel layer, stir together the peanut butter and maple syrup until very smooth. Pour the caramel over the nougat layer, and use a spatula to spread it out. Sprinkle the peanut halves over the top of the caramel, making sure they are distributed evenly throughout the pan. Use your hands to lightly press them into the caramel. Set the pan in the freezer while you make the final layer.

To prepare the chocolate coating, mix together the cacao powder, coconut oil, and maple syrup. Remove the pan from the freezer and pour the chocolate topping over the top. Use a spatula to spread the chocolate evenly over the entire top of the peanut layer, and sprinkle the top with flaky salt, if you like. Place the pan in the freezer to set until the bars are totally firm, at least 1 hour.

Slice into 8 rows, then cut each bar in half to create 16 'fun size' candy bars. For a smaller, bite-size treat, cut the 16 pieces in half again to make 32 small squares.

Store the homemade Snickers bars in an airtight container in the fridge or freezer.