Nut Free Nougat Bars

Total time: 1 hour 35 minutes
Serves: 16

Ingredients:

Caramel Layer

• 1 cup medjool dates pitted
• 2 Tbsp. SunButter Sunflower Butter
• 1 tsp. vanilla extract
• 1 tsp. maca powder
• 1/4 tsp. sea salt
• 2 Tbsp. Nutiva Organic Coconut Manna Coconut Butter

Nougat Layer

• 1-1/3 cups Bob’s Red Mill Oat Flour
• 1/3 cup date caramel above

Other Ingredients

• 3 Tbsp. roasted sunflower seeds chopped
• 2 Tbsp. roasted pumpkin seeds chopped
• 1-1/2 cups Hu Kitchen Gems chocolate
• 2 Tbsp. Sproud Plant-based Milk Barista

Instructions:

1. Soak dates in hot water for 10 minutes; drain.
2. In a food processor, combine dates and caramel ingredients; process until thick and smooth. Remove and set aside.
3. In the same food processor (no need to wash), combine oat flour and 1/3 cup of the caramel mixture; process until well incorporated. The nougat should be slightly sticky to hold together when molded.
4. On a baking tray lined with parchment paper, firmly press the nougat mixture.
5. Using a spatula, spread the remaining caramel evenly over the nougat. Sprinkle roasted sunflower and pumpkin seeds over the caramel, pressing them in with your fingers.
6. Freeze for 60 minutes until firm.
7. Remove from freezer and use a sharp knife to cut bar-sized pieces. Return tray to freezer.
8. In a saucepan over low heat, melt the chocolate. Once melted, add plant-based milk and stir until well combined and creamy.
9. Quickly dip each bar into the melted chocolate, flipping to coat fully. Arrange coated bars on a parchment-lined tray.
10. Refrigerate bars for 15 minutes to set.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.