Chocolate Nougat Bars Recipe

Name: Chocolate Nougat Bars Recipe
Yield: 12 bars
Ingredients: Nougat Base; 1 cup macadamias; ⅓ cup coconut cream; 2 tbsp melted coconut oil; 2 tbsp rice-malt syrup; ¼ tsp vanilla powder; ⅔ cup almond meal; ½ cup peanuts, raw or dry roasted; 1 pinch sea salt; ; Caramel; ½ cup cashew butter; ¼ cup peanut butter; ¼ cup rice-malt syrup; 2 tbsp melted coconut oil; ; Chocolate Topping; 2 tbsp coconut oil; 2 tbsp cacao butter; 2 tbsp raw cacao powder

by Lee Holmes September 18, 2018

Looking for a nutty chocolate treat? Well, forget that pre-packaged chocolate bar and check out these dairy-, gluten- and refined-sugar-free bars. These choc nut bars are full of good fats, omega-3, fibre and vitamin E. Not only will they leave you a little nutty for more, but they are also a guilt-free treat.

Makes: 12 bars

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Chocolate Nougat Bars Recipe

By: Lee Holmes

Looking for a nutty chocolate treat? Well, forget that pre-packaged chocolate bar and check out these dairy-, gluten- and refined-sugar-free bars.

Pin Recipe

Servings

12 bars

Prep time

Cook time

Recipe

Ingredients

Nougat Base
1 cup macadamias
⅓ cup coconut cream
2 tbsp melted coconut oil
2 tbsp rice-malt syrup
¼ tsp vanilla powder
⅔ cup almond meal
½ cup peanuts, raw or dry roasted
1 pinch sea salt
Caramel
½ cup cashew butter
¼ cup peanut butter
¼ cup rice-malt syrup
2 tbsp melted coconut oil
Chocolate Topping
2 tbsp coconut oil
2 tbsp cacao butter
2 tbsp raw cacao powder

Method

Line 10cm × 20cm tin or tray with baking paper.
In food processor, pulse macadamias until they resemble fine crumbs. Add coconut cream, coconut oil, rice-malt syrup and vanilla and pulse until smooth. Add almond meal and powder and pulse until just combined.
Spread mixture in lined tray and sprinkle over peanuts and sea salt. Place in freezer for 2 hours to set.
To make caramel, stir all ingredients in bowl until combined. Spread mixture over peanuts and return to freezer for another 2 hours.
Prepare chocolate coating by melting ingredients together in small pot over low heat. Transfer to bowl and place in fridge for 15 mins to let thicken slightly.
Remove bars from freezer and, using large knife, cut into 12 bars.
To cover in chocolate coating, first prepare rack over tray to catch any dripping chocolate. Carefully dip bars in chocolate coating mixture and place on rack. You want to work quickly to prevent bars from melting. This is why it’s important that your chocolate mixture isn’t too hot but is still melted and has a liquid consistency. You may wish to work in batches. Place back in freezer as soon as possible to set chocolate. Store in fridge in airtight container.