Nougat Bars with Date-Peanut Cream

First, prepare a rectangular tin (approx. 20 cm x 30 cm) and line it with cling film. For the nougat layer, mix 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 into the bottom of the tin and place it in the fridge.

For the date-peanut layer, place 30 g of the melted coconut oil, dates, vanilla extract, 3 tbsp of water, peanut butter, and 2 tbsp (approx. 30 g) of the honey in a mixing beaker. Blend everything with a hand blender into a smooth cream. Then stir in the peanuts and spread the mixture evenly over the nougat layer. Chill the tin 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.