• 1 cup almond meal
  • 2/3 cup coconut flour
  • ½ cup almond milk
  • ½ cup sugarfree maple
  • Peanut caramel
  • ½ cup natural smooth peanut butter
  • 30ml pure maple syrup
  • 40gm coconut oil


Noshu white/ milk or lindt dark chocolate
Nougat – mix all ingredients together and press mix into a lined square baking tray freeze while you make caramel.

Caramel – melt ingredients together place on nougat and put back into freezer for 1 -2 hours or solid

Cut into 18 bars and using 2 forks dip each in melted chocolate until covered and place on a tray lined with baking paper.

Move fast as the bars are cold and it hardens the melted chocolate quickly. I had to do 2-3 at a time .

Notes – noshu chocolate hardens a lot faster than lindt dark chocolate but all work well. Id also add a little coconut oil or copha into the chocolate to assist it setting.

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