For the nougat:

1/2 cup creamy almond butter
2 Tablespoons maple syrup
1 Tablespoon coconut flour

For the caramel filling:

12 soft Medjool dates, pitted (about 3/4 cup packed)
1/3 cup water
scant 1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, melted

1/4 cup chopped peanuts, or other nuts/seeds of choice

For the dark chocolate coating:

1 cup dark chocolate chunks
1 teaspoon coconut oil

To create the nougat layer, combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine. Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. Place in the freezer to set.

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