INGREDIENTS
NOUGAT
1 CUP RAW CASHEWS
¼ CUP COCONUT CREAM
¼ CUP COCONUT OIL
1 TBS PURE MAPLE SYRUP
CARAMEL
2 TBS TAHINI
2 TBS CASHEW BUTTER
1/4 CUP PURE MAPLE SYRUP
½ TSP VANILLA BEAN PASTE
PINCH OF SEA SALT
CHOCOLATE TOPPING
50g 70% DARK CHOCOLATE
1 TBS COCONUT OIL, MELTED
METHOD
• COVER CASHEWS IN BOILING WATER AND ALLOW TO SOAK FOR 15 MINS
• WHILE CASHEWS ARE SOAKING, WHISK CARAMEL INGREDIENTS IN A SMALL BOWL AND SET ASIDE
• DRAIN CASHEWS AND PROCESS NOUGAT INGREDIENTS IN A FOOD PROCESSOR UNTIL SMOOTH (YOU MIGHT NEED TO STOP AND SCRAPE DOWN THE SIDES A FEW TIMES)
• POUR NOUGAT INTO A LINED TRAY/PAN OF CHOICE (I USE A SILICONE LOAF PAN), POUR OVER THE CARAMEL AND SPREAD EVENLY, POP INTO THE FREEZER FOR A FEW HOURS TO SET
• ONCE SET, MELT THE CHOCOLATE AND OIL AND ALLOW TO COOL, SLICE THE CARAMEL/NOUGAT INTO BARS AND DIP INTO THE CHOCOLATE, POP BARS INTO THE FREEZER TO SET, STORE IN THE FREEZER