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
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)
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
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 the same way.
Place the nut powders in a large bowl. Add the agave and water, and mix with your (clean) hands until the mixture is thick and paste-like. (Fun to lick it off your fingers, too!)
Place a piece of plastic wrap on a cutting board. Form the nougat into a long rectangular bar on top of the plastic wrap. Place the board in the freezer for an hour.
Caramel: To make the caramel, process the soaked dates, coconut oil and sea salt in a blender. Use the soaking liquid, one tablespoon at a time, to soften the mixture as you blend. Blend until you achieve a thick creamy mixture.
Spread the caramel in a long strip on top of the nougat (use a knife or offset spatula to spread it evenly across the top of the rectangle). Return to the freezer while you prepare the chocolate.
Chocolate: In a large bowl, whisk together the cocoa powder, maple syrup, and coconut oil together until smooth and creamy.
Pour the chocolate over the candy pieces and freeze an additional hour or until the chocolate sets. Use any extra chocolate to drizzle patterns over the tops of the bars.