Vegan Milky Way

• Produce

  • 45 Medjool date, pitted

• Baking & Spices

  • 1/2 cup Almond flour* (or sub almond meal with varied results
  • 1 1/4 cup Dark chocolate, vegan
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 (56 g coconut flour* (not shredded coconut

• Liquids

  • 3 tbsp Water

Found on minimalistbaker.com

Description

Ingredients

• 15 pitted Medjool dates (~105 g measured after pitting)
• 1/2 cup (56 g) almond flour* (or sub almond meal with varied results)
• 1/2 (56 g) coconut flour* (not shredded coconut)
• 1/4 tsp sea salt
• 30 pitted Medjool dates (~210 g measured after pitting)
• 3-8 Tbsp (45 - 120 ml) water
• 1/4 tsp sea salt
• 1 1/4 cup (150 g) chopped vegan dark chocolate (I like Trader Joes 72% cacao Pound Plus bars)
• 1 Tbsp (15 g) coconut oil

Directions

• Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. Youre looking for a semi-firm dough that isnt sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
• Once your dough is formed, add to a parchment-lined standard loaf pan and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
• Slice nougat into 6 even bars and set on a parchment-lined plate or baking sheet and pop in freezer to set.
• To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. Youre looking for a spreadable consistency that isnt watery, but also isnt dough-like. Add salt and mix once more. Set aside.
• Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
• Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
• Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
• Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
• Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

Nutrition