Ingredients
Scale
- Nougat:
- 12oz (340g) silken tofu
- 3/4 cup (170g) solid chilled coconut cream, full-fat
- 7oz (200g) @ichoc_vegan_chocolate classic , melted
- 4 Tbsp (65g) hazelnut butter
- 2 Tbsp (15g) cacao powder
- Caramel:
- 1 cup (225g) solid chilled coconut cream, full-fat
- 3/4 cup (150g) brown sugar
- 1.5 Tbsp (10g) cornstarch
- Coating:
- 8.5oz (240g) @ichoc_vegan_chocolate classic , melted
- 1 tsp coconut oil
Instructions
- Make the nougat layer by combining all ingredients in a high-speed blender and blending for 1 minute until smooth. Line a 8×8” (20x20cm) pan with parchment paper and pour the filling inside. Even out the top and place in the freezer to set for 1 hour.
- In a small pan, add the coconut cream, brown sugar and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes. If you want salted caramel, add a pinch of salt. Pour the caramel over the nougat layer, even out and place back in the freezer for 6-8 hours.
- Melt the chocolate and set aside to cool down a bit. Remove the nougat-caramel mixture from the pan, cut in equally shaped bars and cover each bar with chocolate.
- Place in the fridge or freezer to chill. Let defrost for a few minutes before serving.
Description
As in all of my recipes, 1 cup equals 250 ml.