Description
Easy Vegan Chocolate Nougat Bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined-sugar-free.
Ingredients
Base Layer
- 1 1/2 cups almond flour
- 3 TBSP unrefined coconut oil
- 1/4 cup (~5) Medjool dates
Date “Caramel” Layer
- 1 1/4 cup Medjool dates
- 1/4 cup nut butter (I used peanut butter!)
- 1–2 TBSP unsweetened almond milk
- pinch of Himalayan sea salt
Chocolate Layer
- 4 bars Hu Kitchen Salty Dark Chocolate (~8 oz. dark chocolate)
Instructions
- Line an 8×8 inch pan with parchment paper and set aside.
- Add the almond flour, unrefined coconut oil, and dates to a food processor or high-speed blender and pulse everything until it’s well combined.
- Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
- Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend everything until it’s thick and creamy, scraping down the sides as needed to recombine. Remove the pan from the freezer and spread the mixture into an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets.
- Melt the chocolate bars in a pan over medium-low heat, stirring often to prevent burning.
- Remove the pan from the freezer and pour the chocolate mixture on top of the date caramel and spread it into an even layer. Gently tap the pan a few times to remove any air bubbles. Place the pan in the fridge for ~30 minutes to set.
- The bars are done when all three layers are firm and set. Cut the pan into squares and serve! The chocolate won’t break perfectly– that’s OK!
- Store leftover bars in the refrigerator for up to one week and freeze them for longterm storage.
- Prep Time: 3 hours
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free