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Nougat Candy Bars

My friend, food writer and health blogger, Liz Moody, believes that the best way to nourish and cook for your body and soul is with another person. After all, food is the ultimate form of connection and in Liz’s new book, Healthier Together, there are over 100 incredible gluten-free, dairy-free, and plant-centered recipes to make (and eat!) with someone else.

With homemade alternatives for all the foods you love to share, such as brunch, takeout, and treats, it was hard to decide what to make first. Since my husband has the biggest sweet tooth, we started with these fun-sized candy bars that were not only easy to create but tasted amazing, too! Just slice open a date (for that caramel flavor) fill them with an almond flour nougat, fold in some nuts, dip it in melted chocolate, and finish the whole thing off with a sprinkle of Maldon salt. That’s it! A mood-boosting and energizing treat to enjoy cooking and eating together!

INGREDIENTS

Makes 15 mini candy bars 

3 tablespoons melted cacao butter or coconut oil (I use Dr. Bonners)
2 tablespoons non-dairy milk 
1 tablespoon maple syrup 
1 teaspoon vanilla extract (I use Simply Organic Pure Vanilla Extract
½ cup almond flour 
⅛ teaspoon fine-grain sea salt 
¼ cup chopped roasted peanuts or almonds 
15 Medjool dates 
1¼ cups dark chocolate chips or chopped dark chocolate 
Maldon Salt, for sprinkling 
NOTE: I added edible rose petals to mine for that extra pretty floral touch.

My friend, food writer and health blogger, Liz Moody, believes that the best way to nourish and cook for your body and soul is with another person. After all, food is the ultimate form of connection and in Liz’s new book, Healthier Together, there are over 100 incredible gluten-free, dairy-free, and plant-centered recipes to make (and eat!) with someone else.

With homemade alternatives for all the foods you love to share, such as brunch, takeout, and treats, it was hard to decide what to make first. Since my husband has the biggest sweet tooth, we started with these fun-sized candy bars that were not only easy to create but tasted amazing, too! Just slice open a date (for that caramel flavor) fill them with an almond flour nougat, fold in some nuts, dip it in melted chocolate, and finish the whole thing off with a sprinkle of Maldon salt. That’s it! A mood-boosting and energizing treat to enjoy cooking and eating together!

INGREDIENTS

Makes 15 mini candy bars 

3 tablespoons melted cacao butter or coconut oil (I use Dr. Bonners)
2 tablespoons non-dairy milk 
1 tablespoon maple syrup 
1 teaspoon vanilla extract (I use Simply Organic Pure Vanilla Extract
½ cup almond flour 
⅛ teaspoon fine-grain sea salt 
¼ cup chopped roasted peanuts or almonds 
15 Medjool dates 
1¼ cups dark chocolate chips or chopped dark chocolate 
Maldon Salt, for sprinkling 
NOTE: I added edible rose petals to mine for that extra pretty floral touch.

METHOD

Line a baking sheet with parchment paper. In a medium bowl, mix together 2 tablespoons of cacao butter, the milk, maple syrup, vanilla, almond flour, and salt until well combined. Stir in the nuts. 

Tear each date open lengthwise and remove pit. Stuff each date with a spoonful of filling, then close then up as best you can (it’s ok if they don’t seal completely) before placing them on the prepared baking sheet. Place the dates in the freezer for at least 10 minutes. 

Melt together the chocolate and the remaining 1 tablespoon of cacao butter in a double boiler or the microwave until homogenous, 1 to 3 minutes, stirring at 20-second intervals. Dip each date in the chocolate, using a spoon to turn to coat completely. Return the coated dates to the baking sheet and sprinkle them with the Maldon salt. 

Chill in the fridge until the chocolate is set, about 1 hour (or 40 minutes in the freezer). These will keep in a sealed container in the fridge for a week, or in the freezer for up to 6 months. 

This recipe was reprinted with permission from Healthier Together by Liz Moody.