Halloween Nutty Candy Bars
|Nougat filling||1 Cup (16 tbs)|
|Almonds||1 Cup (16 tbs), unsoaked|
|Cashews||1 Cup (16 tbs), unsoaked|
|Caramel||1 Cup (16 tbs)|
|Dates||1 Cup (16 tbs)|
|Syrup of maple||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄2 Tablespoon|
|Coconut oil||1 Tablespoon|
|Sea salt||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Milk chocolate||1 Cup (16 tbs)|
|Cocoa powder||1 Cup (16 tbs)|
|Syrup of maple||1 Cup (16 tbs)|
|Coconut butter||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.
In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder. Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency. Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.
To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture. Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate. In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy. Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.
Yield: 15-20 candy pieces
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