CRUNCHY INSIDE: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Combine the natural sweetener, extracts and coconut oil with a fork until small crumbs form.

Place on the baking sheet and spread into a thin sheet. Bake for 12 to 15 minutes. Remove from the oven and allow to cool completely.

The candy hardens as it cools. Once cool, crush into tiny bits.

NOUGAT: Meanwhile make the nougat. In a heat safe medium bowl place 1/4 cup of butter, 1/4 cup sweetener and stevia if using, cream cheese, 1/4 cup natural peanut butter, 1 tsp vanilla and heat until soft and stir able (I heated in microwave for 1 minute). Stir until well combined.

Add the nugget to the tiny bits of crispy fat bomb. Stir well. Pour into a 4 x 4 inch glass Tupperware container lined with Parchment paper. Smooth over the top. Place in fridge to set.

CHOCOLATE COATING: Make the chocolate coating by melting coconut oil over low heat. Stir in chocolate, natural sweeteners, extracts and salt until completely melted.

Once the nugget is cool spread the chocolate over the top. Place back in fridge to set. Cut into bars and enjoy!