- 3/4 cup oat flour
- 1/4 cup of your favorite protein powder *see notes for subs
- 1/4 cup ground almonds or almond flour
- 1/4 cup maple syrup
- 2-4 tbsp plant-based milk, as needed
- 1 tbsp melted coconut oil *or avocado oil
- Pinch sea salt
Caramel filling
- 1/2 cup creamy peanut butter
- 3-4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- good pinch of sea salt
- 1/3-1/2 cup chopped peanuts *depending on how much crunch you want!
Chocolate coating
- 1 1/4 cups chocolate chips
- 2 tsp coconut oil *if needed to help thin chocolate
- Combine all of the nougat ingredients in a large bowl, starting with the lesser amount of milk. You don't want to add too much or it won't be the right texture. If your mixture is too dry, add another tbsp of milk at a time until it comes together. It shouldn't be dry but it shouldn't be too sticky either.\
- If using a mini muffin tin, divide the dough amongst it, pressing a little into the bottom of each crevice about 1/3 way. If using a loaf pan, line it with parchment paper and press the dough into the bottom firmly.
Caramel filling
- In a bowl, combine all of the ingredients until smooth. Divide amongst the crusts, filling another 1/3 way full. Sprinkle the peanuts over top. (If using loaf pan, just pour and spread the caramel over top of the base and sprinkle over the peanuts).
Chocolate topping
- You can melt the chocolate using the double boiler method or the microwave. To microwave, add the chocolate and oil to large bowl. Heat in 30 second increments, stirring well between each, until smooth.
- Pour the chocolate over top of the caramel filling, covering each one. If using the loaf pan, pour the chocolate over the filling and tilt the pan to spread it out evenly.
- Place the pan or muffin tin in the freezer for at least 3-4 hours until completely firm. Remove the bites from the muffin tin and store in an air-tight container in the freezer.
- If using the loaf pan, cut them into bars and then store in an air-tight container.
Tags:
Snack