Sticky and Sweet Raspberry Nougat Bars
Ingredients
Nougat base
- 230g cashew butter
- 150g rice malt
- 250g almond meal
- 15g coconut oil
- Pinch salt
Raspberry jam
- 300g raspberries
- 80g rice malt
- 20-25g corn starch
Chocolate coating
- 400g vegan chocolate
Preparation
Blend raspberries, rice malt, and corn starch until smooth to make the jam.
Microwave the jam for 30 seconds, 4-5 times, mixing between intervals, until it is translucent and sticks to the back of a spoon like a puree.
Allow the jam to cool while making the nougat.
Mix all the nougat base ingredients until a dough forms.
Press the dough into a lined baking tray and spread the jam on top.
Allow it to set in the freezer for 2 hours, then slice and return to the freezer until solid.
Melt the chocolate in a microwave-safe bowl until smooth.
Dip the bars into the chocolate, place on a lined tray, and refrigerate until the chocolate is solid.
Serving suggestions
Serve in coconut bowls and share with others.
