Nougat Bars with Date-Peanut Cream

First, prepare a rectangular pan (approx. 20 cm x 30 cm) and line it with cling film. For the nougat layer, combine the ground almonds, rolled oats, 50 g of the melted coconut oil, 3 tbsp (approx. 45 g) of the honey, and a pinch of salt in a bowl. Press the mixture firmly onto the bottom of the pan and place it in the refrigerator.

For the date-peanut layer, put 30 g of the melted coconut oil, dates, vanilla extract, 3 tbsp water, peanut butter, and 2 tbsp (approx. 30 g) of the honey into a blender cup. Blend everything with an immersion blender until smooth. Then stir in the peanuts and spread the mixture evenly over the nougat layer. Chill the pan for at least 30–45 minutes.

Carefully melt the dark chocolate together with the remaining coconut oil (1 tbsp / 15 g) in a bain-marie. Make sure no water gets into the chocolate. Stir the mixture until smooth.