No Bake Caramel Nougat Bars
Weekend goals include making myself some No Bake Caramel Nougat Bars and smothering them in raw chocolate and then scrubbing the bathroom, doing washing, washing nappies. You know, all the real stuff.
For no-bake caramel-nougat bars:
For the caramel half
1cup cashews, soaked for 4 hours
1 cup soft dates (we use Medjool), pitted
2 Tbsp coconut oil
¼ cup natural peanut butter
¼ cup rice malt syrup or maple syrup
2 Tbsp coconut cream
½ tsp good-quality salt
For the Nougat half
1 cup cashews (soaked 4 hours)
1/2 cup coconut cream
¼ cup coconut oil, melted
2 Tbps rice malt syrup
1 tsp vanilla bean powder
1/2 cup almond meal
For the coating
70g vegan chocolate
1 tsp coconut oil
Drain cashews and rinse well. Add to a high-speed blender with all the remaining ingredients. Blend on high until very smooth, and scraping down sides of the blender if needed.
Pour mix into a silicone loaf tin, then set into the freezer for an hour
Drain cashews and rinse well, and then add to a high-speed blender along with the remaining ingredients.
Blend on high until very smooth, and scraping down sides of the blender if needed.
Pour mixture on top of the frozen caramel mix, and use a spoon to smooth down the top, ensuring even consistency.
Freeze overnight, or for at least 5 hours
Melt your chocolate and then oil over a hot water bath place a bowl on top of a saucepan with hot water
BRINGING IT ALL TOGETHER
Once your mixture has set remove from your tin and cut into even slices.
Cover your bars with your melted chocolate and set flat on a tray in the freezer.