INGREDIENTS:
Nougat (Base)
- 4 cups coconut flakes
- 1 cup water (extra if required)
- 4 tbsp coconut butter
- ½ tsp Himilayan salt
- 10 Medjool dates (seeds removed)
Caramel
- 1 cup firmly packed Medjool dates (seeds removed)
- Warm water
- 2 tbsp coconut butter
Chocolate
- ¾ cup raw cacao powder
- ¾ cup coconut oil, melted
RECIPE:
Line a baking tray or container with baking paper.
Combine Nougat base ingredients in a food processor until well combined. The mixture should have a thick consistency. Spread into prepared tin and place in freezer to set for one hour.
Combine the caramel ingredients in a food processor until smooth and spread on top of the nougat layer, freeze until set (30 minutes).
Combine cacao and coconut oil in a bowl.
Cut slice into required sizes, dip into the chocolate mixture and place onto baking paper. Put back into the freezer until the chocolate is set. Refrigerate and eat when you feel the need for something sweet!
