These gooey, sweet, and healthy candy bars are packed with good-for-you ingredients like fruit and nuts, but taste 100% like a rich, chewy candy bar. Plus, these bars are gluten-free, egg-free, and free of refined sugar- perfect for sharing!
Ingredients
For the Nougat
1 1/4 cups Cashews soaked for at least 2 hours in warm water
1/4 cup Coconut oil melted
10 medjool Dates pitted and softened
3/4 cup blanched almond flour
1/4 cup coconut flour
For the Carmel
20 medjool dates pitted and softened
1/2 cup Coconut cream
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/4 cup preferred nut butter
1/2 tsp sea salt
2/3 cup chopped roasted salted nuts of choice
1 cup chocolate chips
Directions for the Nougat:
Line an 8 x 8” baking pan with parchment paper on the bottom and up the sides. Blend the first 3 ingredients in a blender until smooth. Transfer to a bowl and stir in the almond flour and coconut flour. Chill for 30 minutes, then press into the bottom of the pan in an even layer and freeze.
Directions for the Carmel:
While the nougat layer chills, make the caramel. Blend all ingredients in a blender until smooth. Spread this mixture over the chilled nougat and sprinkle with the nuts, pressing them gently into the caramel layer. Cover and place in the refrigerator or freezer for 2 hours to set.
The final step! Chocolate!
Once set, remove from pan and cut into bars. Place on a large baking sheet with parchment paper. Place back in the fridge. Melt chocolate in a microwave-safe bowl in increments of 30 seconds, stirring between each one, until melted. Dip the bottom of each bar in the chocolate and place back on parchment, then drizzle chocolate over the top of each bar. Refrigerate or freeze for 20 minutes so the chocolate hardens and serve.