NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed
CARAMEL
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water
MILK CHOCOLATE
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water
1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.
2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.
3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.
4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.
5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.
6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.
7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.
8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water
1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.
2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.
3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.
4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.
5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.
6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.
7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.
8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.
Yield: 15-20 candy pieces
*not a raw product
*not a raw product
3 comments:
Oh my, that looks amazing. Like, really, really good. Wanna send some my way?
Yummy!!
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