Line 8 x 6 pan w/ parchment paper, place chocolate chips and coconut oil in a glass measuring cup. Heat the chocolate in 30 sec increments in a microwave and stir until fully melted.
Pour half of the chocolate on the bottom of the pan, evenly, and place the pan in the freezer. Set rest aside.
Prepare nougat by adding marshmallows and water to a microwave bowl. Heat for 30 sec, add the cacao powder and stir softened marshmallows. Continue to heat in 30 sec increments until you have a creamy light brown marshmallow consistency.
Take the pan out of the fridge and spread nougat on top of the chocolate layer with a spatula. Leave room on sides for the top layer of chocolate to run over and seal edges. Place back in the freezer while you make the caramel layer.
Heat a pan on low heat and add almond butter, maple syrup and vanilla extract. Continuously mix with a spatula until all ingredients are combined.
Take the pan out of the freezer and add caramel layer. Again, leave room on the sides. Place the pan back in the freezer and leave for 3-5 minutes.
Finally, reheat the remaining chocolate and coconut oil and take the pan out of the freezer a final time. Pour melted chocolate over the top and fill in the sides.
Place the pan in the fridge for 10-15 minutes to let the chocolate harden. Take out of the fridge and cut into slices. Enjoy!
Recipe by at https://www.littleadaptsbyjax.com/vegan-milky-ways-gf-df-v/