Servings: 6 regular or 12 fun size bars
Ingredients
For the nougat:
- ½ cup nut butter I used almond
- 2 tbsp raw honey or maple syrup for vegan
- 2 tbsp raw cacao powder
- 1 tbsp coconut flour
For the caramel:
- 8 Medjool dates pitted
- 1 tbsp coconut oil
- 1/8 tsp unrefined sea salt
- 1/3 warm water
For the chocolate coating:
- ½ cup unsweetened dark chocolate chips
- ¼ cup unsweetened non-dairy milk I used coconut
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
Instructions
- Line a small baking sheet or glass pyrex dish with parchment paper (needs to be small enough to fit in your freezer).
- Combine all the nougat ingredients together in a small bowl and mix well (I used my mini food processor).
- Pour the nougat mixture onto the parchment paper and use your hands to shape into a rectangle about ¼” thick. Place in the freezer to harden.
- Combine the dates, nut butter, and sea salt in your food processor. Drizzle in warm water until caramel consistency is reached. Use more if needed.
- Take nougat out of the freezer and pour the caramel on top. Spread it to the edges of the nougat. Place in the freezer to harden for at least one hour. The caramel won’t fully harden -- you just want it cool enough to cut and pour the chocolate coating on.
- Remove the layered nougat/caramel from the freezer. Cut into desired chocolate bar size. I did 12 fun sized bars.
- In a double boiler, add chocolate chips and stir constantly. Drizzle in non-dairy milk until you get a smooth but thick chocolate sauce. If you don’t have a double boiler, see the notes.
- One at a time, use a spoon to pour chocolate sauce on top of the layered nougat/caramel. Use the back of the spoon to coat the bar like you were frosting a cake. Place in the fridge to cool for at least 20 minutes.
- Store in the fridge as they will start to soften if left out.
Notes
If you don't have a doubler boiler: Fill a pot about 1/4 full with water and bring to a boil.
Reduce the heat to a simmer and fit a heat safe bowl into the pot (I used a stainless steel bowl). The bottom of the bowl should not reach the water. Add the ingredients required and proceed with the recipe.
Reduce the heat to a simmer and fit a heat safe bowl into the pot (I used a stainless steel bowl). The bottom of the bowl should not reach the water. Add the ingredients required and proceed with the recipe.