Plant Based Salted Caramel Almond Bars
Ingredients
Nougat base
-
2
cups
almonds
-
½
cup
coconut cream
-
⅓
cup
walnuts
-
¼
cup
coconut oil
-
¼
cup
coconut nectar or maple syrup
-
¼
cup
almond meal
-
1
tsp
vanilla extract
Caramel
-
3
cups
medjool dates
-
⅔
cup
almond butter
-
½
cup
coconut cream
-
¼
cup
coconut oil
-
½
tsp
vanilla extract
-
pinch
sea salt
Dark Chocolate Coating
-
½
cup
cacao powder
-
¼
cup
coconut oil (melted)
-
¼
cup
coconut nectar or maple syrup
Toppings
-
raw almonds
-
dark chocolate
-
sea salt
Instructions
- Line an 8x8 baking tin with parchment.
- Blend all nougat base ingredients until smooth and transfer to the baking tin, flattening it out.
- Place the nougat base in the freezer while preparing the caramel.
- Blend all caramel ingredients until smooth and spread over the nougat base.
- Cover and freeze for about 4 hours.
- Melt coconut oil in a saucepan and mix in cacao powder and sweetener for the chocolate coating.
- Remove bars from the freezer, cut them, and dip them in the chocolate coating.
- Place coated bars on a cooling tray and let them dry. Optionally sprinkle with almonds and salt.
Nutrition Facts (estimated)
Servings
12-14
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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