Ingredients
Nougat base
- ¾ cup oat flour
- ¼ cup Pulse Chocolate Protein Powder
- ¼ cup Kazidomi almond flour
- ¼ cup maple syrup
- 2 to 4 tablespoons of plant-based milk (adjust according to texture)
- 1 tablespoon melted coconut oil (or avocado oil)
- 1 pinch of sea salt
Peanut Butter Caramel
- ½ cup Pulse Creamy Peanut Butter
- 3 to 4 tablespoons of maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- 1 pinch of salt
- ⅓ to ½ cup crushed peanuts (depending on desired crunch level)
Chocolate coating
- 1 1/4 cups chocolate chips
- 2 teaspoons of coconut oil (optional, to thin the chocolate)
Recipe
Nougat base
- In a large bowl, combine all the nougat base ingredients, starting with the smallest amount of plant-based milk. Adjust the texture by adding more milk if necessary: the dough should be smooth, neither too dry nor too sticky.
- If using a mini muffin pan , divide the batter and press lightly into the bottom of each mold, about ⅓ of the way up.
- If using a loaf tin , line it with baking paper and press the dough evenly into the bottom.
Peanut Butter Caramel
- In a bowl, mix the peanut butter, maple syrup, vanilla, coconut oil, and salt until smooth.
- Spread the caramel over the nougat base, until it reaches ⅔ of the height of the molds.
- Sprinkle the crushed peanuts over the caramel.
Chocolate coating
- Melt the chocolate with the coconut oil in a double boiler or in the microwave (in 30-second intervals, stirring each time until the chocolate is smooth).
- Pour the melted chocolate over the caramel to completely cover each portion.
- If using a cake tin, pour the chocolate over the entire caramel and tilt the tin to spread evenly.
- Place in the freezer for 3 to 4 hours until everything is firm.
- If you used a mini muffin pan , remove from the mold and store the bites in an airtight container in the freezer.
- If you used a loaf tin , cut into bars and store them the same way.
