Choc-Caramel Nougat Bars
Contributed By
Busy Bees Kitchen
Time
Prep: 25 mins + chilling
This super easy, raw & vegan recipe contains scrumptious layers of chocolate, salted caramel nougat and nutty caramel - yum!
Method
1. Line a square slice tin with baking paper. Set aside.
Chocolate Layer (bottom and top):
2. In a food processor, blend chocolate ingredients until smooth.
3. Pour 1 half into the slice tin and freeze until set. Reserve other half for the top.
Salted Caramel Nougat Layer:
4. Soak dates in boiling water for 10 minutes, then drain.
5. In a food procesor, blend caramel nougat ingredients until smooth. You may need to add up to 1/3 cup water to achieve a sticky consistency.
6. Pour evenly onto the frozen chocolate layer.
Nutty Caramel Layer:
7. In a food processor, blend nutty caramel ingredients until smooth. Gently pour over caramel nougat layer.
8. Pour the rest of the chocolate mix onto the slice and freeze until set.
9. Cut into bars and enjoy!
Notes:
For a nut-free version, substitute:
Nut Butter for Tahini
Cashews for Sunflower Seeds, Rolled Oats, Quinoa Flakes or a combination of these.
Ingredients
Chocolate Layer:
1 cup organic cacao butter wafers, melted
4 tbsp organic cacao powder
2 tbsp organic carob powder
4-5 organic maple syrup (or brown rice syrup)
2 tsp natural vanilla essence
Pinch of Celtic sea salt
Salted Caramel Nougat Layer:
1 cup organic oven roasted cashews
1 cup dates, pitted
3 serves protein powder (optional)
2 tbsp natural nut butter
1 tbsp organic maple syrup
1 tbsp organic lucuma powder
1 tsp natural vanilla essence
1 tsp Celtic sea salt
Nutty Caramel Layer:
1/2 cup organic coconut oil
1/2 cup organic maple syrup
1/3 cup nut butter
2 tsp natural vanilla essence
Pinch or sea salt
BUY INGREDIENTS
-
Dates Pitted 1KG
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Organic Cashews Oven Roasted 500g
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Almond Butter 240g
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Organic Carob Powder 350g
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