Ingredients
Scale
- Crust:
- 10 Medjool dates, pitted
- 1/4 cup (37g) flax seeds
- 1/4 cup (35g) almonds
- 1/4 cup (25g) cacao powder
- pinch of salt
- Nougat Filling:
- 1 cup (240g) coconut cream, chilled (thick part of the coconut cream can)
- 1/2 cup (75g) cashews, soaked for 6 hours (or overnight)
- 80g iChoc nougat crisp, melted
- 1/2 cup (75g) roasted, unsalted peanuts
- Caramel:
- 1/2 cup (120g) coconut cream
- 1/3 cup (60g) coconut sugar
- 1/2 (125g) cup peanut butter
- pinch of salt
- Chocolate Layer:
- 160g iChoc classic, melted
- 1/8 cup (30g) coconut cream
Instructions
- Line a 8” (20cmx20cm) square baking pan with parchment paper.
- Place the flax seeds, almonds, cacao powder and salt in a food processor and pulse a few time until crumbly. Add in the dates and process until sticky. Place the raw mixture into the pan and press down evenly, then place in the freezer.
- Melt the chocolate and set aside. Place the remaining nougat filling ingredients in a blender, add in the chocolate and blend until smooth. Pour the mixture on top of the crust and even out, then sprinkle the peanuts on top and gently press down. Place back into the freezer until firm (30-40 minutes).
- Place a small pot over medium heat. Add in the coconut cream and coconut sugar and stir to dissolve. Once the sugar has melted, take off the heat and add the peanut butter and salt and whisk continuously until smooth. Place on top of the nougat layer and even out, then place back into the freezer until firm.
- Melt the chocolate (in the microwave or water bath) and add in the coconut cream while stirring continuously. If the chocolate curdles up continue whisking, it will smoothen out. Add on top of the caramel and even out. Add some toppings if you want (nut pieces) and place back into the freezer for 3-4 hours or until firm. Let defrost a few minutes before slicing and serving.
Description
As in all of my recipes, 1 cup equals 250 ml. You need a 8″ (20cmx20cm) baking pan.
