Warning: DO NOT eat all the caramel filling before you make the bar! 😄
This is so easy to make!
.
Refined sugar free
Gluten free
Fully raw
.
Nougat base:
- 1 1/2 cups desiccated coconut.
- 1/2 cup raw almonds (can use peanuts but they have more caloies)
- 3 tblsp rice malt syrup
- 1 tblsp coconut oil, melted.
Blend all ingredients on high speed or in a food processor until a smooth sticky dough forms.
Press mixture into base of a tin (20x5cm) lined with baking paper.
Place in freezer to set. Doesn’t take long. Ready once the caramel is made.
Caramel:
- 1/2 cup tahini
- 10 medjool dates (soak 10 min in hot water)
- 3 tblsp coconut oil, melted
- 1/4 cup maple syrup
Process the tahini, dates, coconut oil and maple syrup in high speed blender or food processor and blend until smooth.
Once blended pour on top of nougat base, spread evenly and sprinkle over the almonds, slightly pressing in to stick.
Put in freezer at least an hour or 2 or fridge overnight.
Chocolate coating:
- 200g 70% dark chocolate, melted
Cut bars into as many as you like. I cut 16 mini bars.
Melt the chocolate on low in a pot continually stirring until all melted smooth.
Roll the bars in the chocolate and place on a tray covered with baking paper. Place in freezer 10 mins until chocolate is set.
Store in refrigerator up to 1 week and serve cold from fridge. This is so it doesn’t melt with the coconut oil and chocolate.
I topped some of mine with sliced almonds, coconut and extra drizzles of chocolate. Just to change it up.
Ive also made them by adding the half the almonds to the caramel and half to base. That helped thicken the caramel layer and tastes just as good.