caramel nougat

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INGREDIENTS

Nougat:

1/2 cup coconut flour

1/2 cup sliced almonds

1/2 cup water

1/4 cup maple syrup (or raw coconut nectar)

1/4 tsp vanilla powder

1/4 tsp salt

Caramel:

2 cups dates, pitted

1/3 cup water

2 Tbsp sunflowerseed butter

1/4 tsp vanilla powder

7 oz. your favorite dark chocolate

METHOD

In a food processor, mix together the nougat ingredients, then press in to a 9x5'' cake pan lined with wax paper. Place in freezer while you prepare the caramel.

Whiz the caramel ingredients together in the food processor until smooth. Using a spatula, smooth on to the nougat layer and place back in to the freezer for 1-2 hours.

Cut in to bar shapes (or whatever shape you want), in preparation for their chocolate bath.

In a bain marie, melt your preferred chocolate over low heat. Carefully dip each bar in to the chocolate and place on a wax paper-lined plate. When all are happily covered in chocolate, freeze for 20 minutes until set.

*If you don't want to spend the time dipping individual bars, you could melt half the amount of chocolate and pour it on top of the frozen caramel layer, and make a raw layer pie instead.

Serves 6