Chocolate Nougat Candy Bar



3 tablespoons melted cacao butter or coconut oil

2 tablespoons nondairy Milk

1 tablespoon vanilla extract 

1/2 cup almond flour

1/8 teaspoon fine-grain sea salt 

1/4 cup chopped roasted peanuts or almonds

15 medjool dates

1 1/4 cups chopped dark chocolate

Maldon salt, for sprinkling



3, 2, 1 - START

Line a baking sheet with parchment paper. 

Mix 2 tablespoons of cacao butter, milk, maple syrup, vanilla, almond flour and sea salt together. Stir in the nuts. 

Tear the dates open, remove the pit and stuff them out. 

Fill the dates with the mixture and close them. 

Place them in de freezer for 10 minutes. 

Melt the chocolate and 1 tablespoon of cacao butter in the microwave until homogenous. 

Dip each date in the chocolate. 

Chill in the Fridge until the chocolate is set (40 minutes - 1 hour). 




Thanks to 

Goop, Lizzy Moody, Healthier Together, Clarkson Potter and Lauren Volo.