For the miso caramel:
In a small sauce pan, melt vegan butter then stir in brown sugar, coconut cream and miso. You may need to whisk the miso for a couple minutes to get rid of the clumps.

Bring to a boil then reduce the heat and hold at a simmer for about 10 minutes, stirring frequently.

Transfer to a jar and let cool completely before using.

For the nougat:
In a small bowl, pour boiling water over the dates, cover with a plate and let stand for about 5 minutes or until they've softened.

In the bowl of a food processor or high speed blender, blend oat flour, dates and tahini until the mixture forms a loose dough. Set aside until ready to use.

To assemble:
Melt the chocolate over a double boiler and line a muffin tin with cupcake wrappers.**

Place a spoonful of melted chocolate in the center of each cup and rotate the tin so it coats the bottom and sides. Its important that the sides are coated or the caramel will leak out. Refrigerate for 10 minutes or freeze until the chocolate has hardened completely.

Tear off about 2 tsp of nougat dough and roll it into a ball. Press it down evenly into each cup, making sure to leave room for the caramel.

Spoon the miso caramel on top of the nougat and return to the refrigerator or freezer for another 15 minutes or until the caramel has hardened slightly.

Reheat the remaining chocolate if necessary and fully cover over each cup. Return to the refrigerator for a final five minutes or so and they're ready to eat!