Ingredients
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For the nougat:
- 1 cup cashews, soaked overnight
- 1/3 cup coconut milk (full fat)
- 1/4 cup melted coconut oil
- 2 Tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 2/3 cup almond flour
For the caramel:
- 2 cups Medjool dates, pitted
- 1/2 cup 100% natural peanut butter (smooth)
- 1/3 cup coconut milk
- 1/2 cup melted coconut oil
- a pinch of Himalayan salt
- 1 1/2 cups roughly chopped unsalted peanuts
For the chocolate coating:
- 300g vegan dark chocolate (75-85%)
Instructions
- Place all the ingredients for the nougat layer (except for the almond flour) in a high speed blender or food processor and blend until smooth. Then add the almond flour and mix until combined.
- Line a baking tin with parchment paper and place the nougat layer inside. Spread the layer evenly and freeze for 2 hours or until set.
- In the meantime, place all the caramel ingredients (except for the peanuts) in a blender and mix until you get a smooth layer. When the nougat is firm, spread 1/2 of the caramel layer on top.
- Sprinkle half of the chopped peanuts over the caramel layer and use a spatula to press the peanut pieces into the caramel.
- Repeat this step with the remaining caramel and peanuts and freeze for 1 hour or until set.
- When ready, remove the slice from the tin, cut into desired shape (snickers bars size) and place back into the freezer.
- Melt the dark chocolate and dip each bar into the melted chocolate until it’s completely covered.
- Let cool down (faster to let them chill in the fridge) and cut into small bite sized pieces.
- Store in the freezer and let cool down a few minutes before eating!
- Melt the
Description
Makes about 45 bites
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