Yields 7-8 large bars or 14-16 small bars

Nougat Layer


  • 1 cup almond meal
  • 1/2 cup coconut oil
  • 1/4 cup dates, pitted (soak in hot water for 30min prior)

Caramel Layer

  • 1/2 cup natural peanut butter (smooth or crunchy)
  • 1/2 cup dates, pitted (soak in hot water for 30min prior)
  • 3 tablespoons coconut oil
  • Pinch of sea salt

Peanut Layer

  • 1/2 cup peanuts

Chocolate Coating – you can either make your own or buy dairy free chocolate

  • 1/3 cup coconut oil
  • 1/3 cup cacao powder
  • 3-4 tablespoons pure maple syrup
  • Pinch of sea salt

OR pre bought chocolate…

  • Dairy free (I used the Mylk Chocolate from Source Bulk Foods)
  • Rice malt syrup


  1. Line a 5×8 inch dish with parchment paper
  2. For the Nougat Layer: Add all nougat ingredients into a food processor and process until you get a paste. Pour into the lined dish and smooth it out with a spatula. Place in the freezer.
  3. For the Caramel Layer: Add all caramel ingredients into the food processor and process until smooth. Pour on top of the nougat layer, top with peanuts, and return to the freezer to set.
  4. For the Chocolate Coating: To make your own chocolate – melt coconut oil over low heat in a small pot. Add the cacao powder and mix until there are no lumps. Add the maple syrup and sea salt and stir to combine OR melt dairy free in a saucepan or microwave, leave some to the side to coat the top layer of each bar, and for now coat each bar on the sides and bottom. After add in malt syrup to the chocolate then coat the top of each bar – this will add the ‘caramel’ choc layer.
  5. Assemble: Remove the dish from freezer, lift out the parchment paper, and cut the batch into 7 large bars or 14 smaller ones. Dunk each bar into the liquid chocolate, flipping over to coat all side, then set aside on the parchment paper. You can repeat this process and double dunk for a thicker chocolate coating. Place bars into the freezer to harden. Enjoy and store remaining bars in the fridge.

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