Chewy nougat nut slice

Making this recipe is a good reminder of why I shouldn’t just make sweet things ‘just because’…. because 2 days later and it’s almost all gone.  I usually save making sweet treats for when we have people coming over so I’m not left being tempted to eat it all!  Even though it’s full of healthy ingredients, there is a saying that goes something like “too much of a good thing…” They are only little squares….

I really enjoyed getting a few snaps of this one too.  It’s interesting looking back at some of my first blogs to see how my food photography has improved.

Chewy Nougat Nut Slice – grain, gluten & refined sugar free (dairy free option)

Base

• 1 cup mixed nuts (I used pepitas, almonds and macadamias)
• 1/2 mixed pepitas and sunflower seeds
• 8 Medjool dates
• 1 Tbsp cacao butter
• 1 Tbsp coconut oil
• 1 Tbsp water

1. Roast the nuts and seeds in the oven at 160C/320F for 10 mins or until browned. Cool.
2. Melt the cacao butter and coconut oil.
3. Blitz all ingredients in a food processor/Thermomix until desired consistency.  I like to leave it a bit chunky for the crunch.

“Nougat” layer

• 8-10 dried figs (or dates)
• 1/2 cup (60g) cacao butter.
• 1.5 cups plain protein powder (I use pure whey but you can use a non dairy option)
• 1 tsp vanilla paste
• 1/2 tsp cinnamon
• 1 Tbsp maple syrup
• 1/4 cup water

1. Soak figs in boiling water to soften for about 10 mins.
2. Blitz figs in the food processor/Thermomix until they form a chunky paste.
3. Gently melt cacao butter in a saucepan.
4. Add cacao butter, protein powder, vanilla, cinnamon and maple syrup. Blitz until well combined.  Add the water slowly until a firm but not overly sticky mix forms.  If it’s too ‘wet’ add a tablespoon more protein powder.  If too dry add a few more drops of water.

Chocolate sauce

This recipe will make enough to either cover the whole slice in chocolate or to drizzle some over and keep the rest to use another time as a chocolate sauce.  It makes an excellent healthy ‘ice magic’ as it hardens when poured over ice cream. Delicious!

• 1/3 cup melted cacao butter
• 1-2 Tbsp coconut oil
• 1/4 cup raw cacao powder
• 1 tbsp maple syrup (or to taste)

1. Mix all ingredients in a saucepan over a medium heat to melt slowly.

Assembly – for chocolate drizzled on top

1. Line a loaf tin with baking paper.
2. Press the nougat layer into the bottom of the pan (when turned out this will become the top).
3. Press the nut layer on top.  I rolled a glass along the smooth it off and press it in firmly.
4. Refrigerate or freeze for an hour or 2.
5. Remove the slice from the fridge and cut into logs or desired shapes.
6. Drizzle the chocolate sauce over the logs and return to the fridge/freezer.  When the chocolate is set, it’s ready to eat.

NB. I really like the texture eaten straight from the freezer is it’s really hard & chewy but it will keep just as well in the fridge.

Assembly for a solid chocolate top

1. Line a loaf tin with baking paper.
2. Press the nut layer into the bottom of the pan.
3. Press the nougat layer on top.  I rolled a glass along the smooth it off and press it in firmly.
4. Refrigerate or freeze for an hour or 2.
5. Pour the chocolate sauce over the slice and return to the fridge/freezer.  When the chocolate is set, it’s ready to eat.  Just let it sit for about 10 mins out of the fridge or freezer so the chocolate doesn’t crack when you cut it.  Using a hot knife will help too.

NB. I really like the texture eaten straight from the freezer is it’s really hard & chewy but it will keep just as well in the fridge.