Ingredients
Makes 9–12 bars
NOUGAT
caramel
choc coating
Method
- Soak the cashews overnight or in hot water for 1 hour. Line a square cake tin with baking paper.
- Place all the nougat ingredients into a high-speed blender or food processor and blend for a few minutes or until very smooth and creamy.
- Transfer the nougat into the lined tin and press down evenly using the bottom of a glass or your hands. Place in the freezer to set for 30–45 minutes.
- Meanwhile, prepare the caramel by placing the Medjool dates in a blender. Blitz for a few seconds until roughly chopped, then add the remaining ingredients and blend until smooth.
- Remove the nougat from the freezer and top evenly with the caramel. Place back into the freezer for at least another 4 hours or until fully set.
- Meanwhile, melt the dark chocolate by using the double boiler method.
- Slice the nougat into 9–12 bars. Gently coat each one by dipping into the melted dark chocolate. Sprinkle with a little sea salt, if using, and set in the fridge. Then enjoy!
