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bars
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Ingredients
Nougat Base
- 3/4 cup almond meal + 2 tbsp extra
- 1/2 cup cashew butter
- 3 tbsp rice malt syrup
- 1 tbsp maple syrup
- 1 tbsp coconut oil melted
- 1 tbsp almond milk
- 1/2 tsp vanilla powder or vanilla extract
Caramel
- 3/4 cup dates chopped
- 3 tbsp maple syrup
- 3 tbsp almond butter
- 2 tbsp almond milk
- 1 tbsp coconut oil melted
- 2 drops caramel flavour syrup or caramel extract
Chocolate coating
- 150 grams dark chocolate
- 1 tbsp coconut oil
- chopped almonds to decorate
Ingredients
Nougat Base
Caramel
Chocolate coating
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Instructions
Nougat Base
- Line a deep slice tray with baking paper and set aside.
- In a small saucepan, heat cashew butter with rice malt and maple syrups until they mix together.
- Combine all base ingredients in a food processor and blend to a thick paste.
- Pour the mixture into the tray and spread the top so that it is even.
- Put tray into the fridge while preparing the caramel mixture.
Caramel
- Mix all ingredients until it forms a paste like a thick caramel, and then spread this on top of the base mixture.
- Put tray back into the fridge for 5 hrs or ideally overnight.
Chocolate coating
- Line a baking sheet with baking paper and set aside.
- Take the tray out of the fridge and cut the mixture into 12 slices.
- Melt the chocolate with the oil and then dip each slice into the chocolate, then place on the baking sheet.
- Once all slices are done, sprinkle with the chopped almonds, if using.
- Place in the fridge for 30 minutes or until the chocolate has set.
- Store in an airtight container in the fridge.
Recipe Notes
170 calories each.