Ingredients

The following ingredients have 16 Servings
  • 2 cups dairy free chocolate chips
  • 1/4 cup coconut oil
  • Optional: Sea salt flakes (for garnish)
  • 1¼ cup raw cashews (soaked in boiling water for 10 minutes)
  • 3/4 cup pitted medjool dates
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup peanut butter (or almond butter, for paleo)
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • 3/4 cup chopped peanuts (or chopped cashews, for paleo)

Instruction

  • Start by soaking the cashews in boiling water, and line an 8x8 baking pan with parchment paper.
  • Melt 1 cup of chocolate chips + 2 tbsp of coconut oil in the microwave or in a double boiler. Pour the chocolate into the parchment paper lined pan and spread evenly. Place in the freezer for 5 minutes.
  • While the chocolate is hardening, make the nougat layer. Drain the cashews then add to a food processor with dates, vanilla extract, and sea salt. Pulse crumbly and sticky.
  • Pour the nougat mixture over the hardened chocolate and press evenly. Freeze for 5 minutes.
  • Make the caramel layer by melting peanut butter, maple syrup, and coconut oil in a microwave or double boiler and stirring together. Pour this over the nougat layer, then sprinkle with chopped peanuts evenly. Freeze for 5 minutes.
  • Melt together the remaining 1 cup of the chocolate chips + 2 tbsp of coconut oil, and pour evenly over the caramel layer. Tilt the pan and use a spatula to move around the chocolate so it covers everything.
  • Freeze for 30 minutes to 1 hour until completely firm. Remove from the pan using the parchment paper, then slice into 16 pieces. You can run a shark knife under hot water, then wipe it off before slicing to avoid cracks on the top chocolate layer. Sprinkle with sea salt, if desired.
  • Store in an airtight container in the refrigerator or freezer.