- 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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