GF chocolate bars with an almond nougat base and a chewy caramel centre
The cream will separate to the top of the can once chilled. The cream will be used for the nougat and the remaining milk will be used for the caramel.
Add the blanched almonds, coconut sugar, and salt to your food processor and blend to a fine crumb consistency.
Add the almond butter, vanilla extract, and cacao powder and blend for another minute or so to combine.
Lastly, add the chilled coconut milk from the top of the can to the mix and blend for about 30 seconds to combine.
Line the bottom of a square baking tray (~20 x 20 cm) with baking paper. Press the mixture into the base of the pan the back of a metal spoon. Set aside in the freezer while you prepare the caramel layer.
For the caramel, add all of the ingredients to a high-speed blender and blend until smooth and creamy.
Spread the caramel out evenly over the base using a spatula. Place in the freezer to set for at least 6 hours or overnight if possible.
Take the mars slab out of the baking tray and cut evenly into 16 bars.
Melt the chocolate over a double boiler, make sure it doesn’t get too hot as this will melt the bars, so you just want to heat it enough to melt the chocolate.
Carefully sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.
NOTE: Do not directly dip the bars in the melted chocolate as this may encourage the filling to melt.
Sit the chocolate-covered bars on a sheet of baking paper and place them back in the freezer for at least 20 minutes before serving.
Store the bars in the freezer in an airtight container. Consume within 30 days.
NOTE: When they’re not in your mouth, these bars need to be chilled because these bars have a soft centre. You can of course keep them in the fridge, but I think that they taste best when stored in the freezer, as the inside doesn’t freeze but the outer chocolate shell becomes crisp (just like a Magnum ice cream).
Ingredients
Directions
The cream will separate to the top of the can once chilled. The cream will be used for the nougat and the remaining milk will be used for the caramel.
Add the blanched almonds, coconut sugar, and salt to your food processor and blend to a fine crumb consistency.
Add the almond butter, vanilla extract, and cacao powder and blend for another minute or so to combine.
Lastly, add the chilled coconut milk from the top of the can to the mix and blend for about 30 seconds to combine.
Line the bottom of a square baking tray (~20 x 20 cm) with baking paper. Press the mixture into the base of the pan the back of a metal spoon. Set aside in the freezer while you prepare the caramel layer.
For the caramel, add all of the ingredients to a high-speed blender and blend until smooth and creamy.
Spread the caramel out evenly over the base using a spatula. Place in the freezer to set for at least 6 hours or overnight if possible.
Take the mars slab out of the baking tray and cut evenly into 16 bars.
Melt the chocolate over a double boiler, make sure it doesn’t get too hot as this will melt the bars, so you just want to heat it enough to melt the chocolate.
Carefully sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.
NOTE: Do not directly dip the bars in the melted chocolate as this may encourage the filling to melt.
Sit the chocolate-covered bars on a sheet of baking paper and place them back in the freezer for at least 20 minutes before serving.
Store the bars in the freezer in an airtight container. Consume within 30 days.
NOTE: When they’re not in your mouth, these bars need to be chilled because these bars have a soft centre. You can of course keep them in the fridge, but I think that they taste best when stored in the freezer, as the inside doesn’t freeze but the outer chocolate shell becomes crisp (just like a Magnum ice cream).
