Nougat Bars with Date-Peanut Cream | Healthy Snack

First, prepare a mold (approx. 20 cm x 30 cm) by lining it with cling film. For the nougat layer, put the ground almonds, rolled oats, 50 g melted coconut oil, 3 tbsp honey (approx. 45 g), and a pinch of salt into a large bowl and mix everything well. Press the mixture firmly onto the bottom of the prepared mold. Place the mold in the refrigerator while you prepare the next layer.

Put 30 g melted coconut oil, the dried dates, vanilla extract, 3 tbsp water, peanut butter, and the remaining honey (approx. 30 g) into a tall mixing cup. Blend everything with an immersion blender until smooth. Then stir in the peanuts and spread the mixture evenly over the nougat layer in the mold. Return the mold to the refrigerator for at least 30–45 minutes.

Meanwhile, melt the chocolate. Prepare a double boiler by heating a pot with some water and placing a suitable bowl on top. Break the chocolate into pieces, add it along with the remaining coconut oil (1 tbsp / approx. 15 g) to the bowl, and let everything melt slowly while stirring constantly.