Raw. Vegan. Paleo. Gluten Free.

Makes 12 Bars, or 24 Bite Sized Pieces.

Ingredients:

Caramel

215g  15 Medjool Dates, pitted
90g  3/4 Cup Almonds
82g  3 Tbsps Peanut Butter, 100% peanuts, smooth (or sub. almond butter)
32g  2 Tbsps Coconut Oil, melted
32g  2 Tbsps Hot Filtered Water
10g  1 Tbsp Lucuma Powder
1 Vanilla Bean, seeds scraped
2g  1/4 tsp High Mineralised Unrefined Salt

Nougat

300g 2 Cups Cashews***
2 Vanilla Bean, seeds scraped
16g  1 Tbsp Coconut Oil
50g  1/2 Cup Coconut Flour

Chocolate
300g 6 x bars Raiz The Bar Authentic Me or any tempered plain organic raw vegan chocolate you can get your hands on - preferably without the refined sugar.

***Cashews: Either roasted for 10 mins in oven at 180C until slightly golden brown, OR soaked for 2-4 hours (see options below for raw or cooked).

Directions:

Caramel

In a food processor, process all ingredients except almonds. Place into a bowl and fold in almonds. Set aside. 

Nougat

1. Raw option: Soak cashews in filtered water for 2-4 hours, rinse thoroughly. In a high speed blender with a tamper, add in vanilla bean and coconut oil. Blend until creamy smooth adding in 1 Tbsp at a time of filtered water if needed. Place into a bowl and stir through coconut flour until well incorporated. Set aside. 

Or

2. Cooked option: Bake cashews in the oven for 10 mins only (this will bring out their flavour). Then place into a food processor with vanilla bean and coconut oil. Process for a few minutes into a smooth and creamy butter. Add in coconut flour and pulse until combined. Set aside. 

Assembly:

In a small (aprox 14cm x 14cm) square lined pan (parchment or Saran/ Cling wrap) and leave an overhang for ease of removal. Pour in nougat ensuring it reaches all corners. Set it into the freezer for 20 minutes, or until firm to the touch. 

Pour in the caramel. Set back into freezer for another 20 minutes or until very firm. 

Meanwhile, ensure chocolate has been gently melted, but not warm. 

Remove block from the freezer and remove from the pan. Place onto a chopping board and cut into 12 pieces.

Prepare a parchment lined tray. Dip each piece into the chocolate and set onto the non-stick tray. Repeat until all pieces have been enrobed. Place into the fridge, or freezer to set up and enjoy. 

Storage: The bars store well in the fridge for up to a few weeks (for a softer centre), or freezer for up to two months. If frozen, allow to sit out for an hour before eating. If condensation occurs blot with a paper towel and enjoy!

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