Layered Nougat Crisp Vegan Bars
Ingredients
- crust:
- 10 medjool dates, pitted
- 1/4 cup (37g) flax seeds
- 1/4 cup (35g) almonds
- 1/4 cup (25g) cacao powder
- pinch of salt
- nougat filling:
- 1 cup (240g) coconut cream, chilled (thick part of the coconut cream can)
- 1/2 cup (75g) cashews, soaked for 6 hours (or overnight)
- 80g ichoc_vegan_chocolate nougat crisp, melted
- 1/2 cup (75g) roasted, unsalted peanuts
- caramel:
- 1/2 cup (120g) coconut cream
- 1/3 cup (60g) coconut sugar
- 1/2 (125g) cup peanut butter
- pinch of salt
- chocolate layer:
- 160g ichoc_vegan_chocolate classic, melted
- 1/8 (30g) cup coconut cream
Preparation
Line a 8” (20ccmx20cm) square baking pan with parchment paper
Place the flax seeds, almonds, cacao powder and salt in a food processor and pulse a few time until crumbly
Add in the dates and process until sticky
Place the raw mixture into the pan and press down evenly, then place in the freezer
Melt the chocolate and set aside
Place the remaining nougat filling ingredients in a blender, add in the chocolate and blend until smooth
Pour the mixture on top of the crust and even out, then sprinkle the peanuts on top and gently press down
Place back into the freezer until firm (30-40 minutes)
Place a small pot over medium heat
Add in the coconut cream and coconut sugar and stir to dissolve
Once the sugar has melted, take off the heat and add the peanut butter and salt and whisk continuously until smooth
Place on top of the nougat layer and even out, then place back into the freezer until firm
Melt the chocolate (in the microwave or water bath) and add in the coconut cream while stirring continuously
If the chocolate curdles up continue whisking, it will smoothen out
Add on top of the caramel and even out
Add some toppings if you want (nut pieces) and place back into the freezer for 3-4 hours or until firm
Let defrost a few minutes before slicing and serving
