YaDa Chef Private and Personal Chefs

Reminiscent of the chocolate candy bar of the same name, these are actually pretty good for you. We made 1/3 recipe (we were afraid we’d eat them all otherwise), and it worked out just fine. Nougat Filling: 1 cup (250 ml.) raw almonds, unsoaked (dry) 1 cup (250 ml.) raw cashews, unsoaked (dry) 3 Tbsp. (45 ml.) agave nectar 1 Tbsp. (15 ml.) water, or more if needed Caramel Topping: 1 cup (250 ml.) dry unsweetened dates 1/4 cup (60 ml.) pure maple syrup juice of half a lemon 1 Tbsp. (15 ml.) coconut oil 1/4 tsp. sea salt 1 cup (250 ml.) water (I used much less–it would have been watery otherwise) “Milk” Chocolate Coating 1 cup (250 ml.) pure cocoa powder 1 cup (250 ml.) pure maple syrup 1/2 cup (125 ml.) coconut oil, melted 1/4 cup (60 ml.) water Soak the dates in the water and lemon juice for an hour. Drain and reserve soaking liquid. Meanwhile, make the nougat. Nougat: In a coffee grinder, grind the cashews in small batches into a fine powder. Remove. Process the almonds t