Ingredients:
- 1/2 cup of raw cashew nuts
- 1 cup of creamy almond butter
- 4 tbsp of maple syrup
- 2 tbsp of coconut flour
- 3 tbsp of coconut oil
- 1 1/4 cup of pitted dates
- 2/3 cup of water
- 1/2 tsp of pink himalayan salt
- 1 tsp of vanilla extract
- 2 cups of dairy-free dark chocolate chunks
Directions:
- For the nougat layer, pour the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine.
- Line a baking sheet with parchment paper and press the dough onto it. You can use your hands to create a uniform rectangle or square shape that is about ½-inch thick.
- Put mixture in freezer while you continue onto the next step.
- For the caramel filling, pour 2 tbsp. coconut oil, vanilla, salt, water, and pitted dates in blender or food processor.
- Retrieve nougat from freezer and spread caramel filling on top.
- Chop cashews and spread evenly on top of the caramel.
- Put baking sheet back in the freezer for about 30-45 minutes.
- Prepare chocolate coating by melting the chocolate chunks and 1 tbsp. coconut oil using a double-broiler or water bath.
- Remove baking sheet from freezer and cut the “candy” mixture into even bars. (Mine yielded to about 12 bars.)
- Using a spoon, spread the melted chocolate all over the bars.
- Return to freezer to set and serve immediately.
- Put any leftovers back in the freezer to avoid melting.
