These hazelnut nougat bars are inspired by Nux bars which were one of my favourite childhood treats. As a family, we would eat them by the box full when we travelled on holiday to Amsterdam. I don’t even know if they are still available anymore, as I have not had or seen one for years. They are a rather simple chocolate bar, made of nougat with whole hazelnuts, then covered in chocolate. Hazelnuts and nougat make me weak at the knees as a combination, so they were always a no brainer when faced with the chocolate shop choice.
In keeping with our paleo lifestyle, I have managed to combine our passion for healthy living with one of my favourite memories. Although it may not be exactly the same, being able to replicate a memory is always fun, and enjoying the odd treat without falling off the wagon is also a good thing. Although do bear in mind, they are still sweets and should be enjoyed sparingly.
Again they are really simple to make, although they do require time as the cashew nuts need to be soaked for a few hours, then the bars need to be chilled in the freezer before dipping in the chocolate. I made the nougat in my nutribullet, it does require a number of stops and starts to allow for scrapping down the sides and remixing as the mixture gets very sticky. I used square silicon moulds, which actually ended up being way to big, so I cut them smaller, but a silicon ice tray will also work beautifully. If you don’t have anything that is silicon, then try a bread tin lined with greaseproof paper, then cut it into bite size pieces.
Combine the soaked cashews, medjool dates, coconut butter, coconut cream and vanilla powder in a high speed blender
Spoon the mixture into silicon moulds
Press the hazelnuts into the paste, don’t be shy, really squeeze them in hard. Transfer the tray to the freezer to firm up.
Break up the chocolate, and gently melt with the coconut butter in the microwave on a medium heat for 30 sec….stir….30 sec….stir….30 sec…then keep stirring until the last few pieces melt. Don’t over do it in the micro as the chocolate will burn, less is more!
Cover a small chopping board or plate with a sheet of greaseproof paper
Place the nougat into the chocolate and using two toothpicks turn it round covering all the sides.
Pick it up with the toothpicks by jabbing them into the sides, hover it over the chocolate to drip off, then place it on the greaseproof paper. The chocolate should already be setting as the bars will still be cold from the freezer.
Sprinkle a few grains of course salt over the top, or if the chocolate has already set, then add a dot of new chocolate and then quickly drop on a few grains, they really do add such a great flavour to the dark chocolate.
If there is more melted chocolate, then load a teaspoon and randomly drizzle it over the bars. Pop them back into the fridge and keep them refrigerated.
- 1 cup raw cashews soaked in water for 4-6 hours
- 6 organic medjool dates, chopped
- 1 tsp vanilla powder
- 2 Tbsp coconut cream
- 2 Tbsp coconut butter (sub with coconut oil)
- 100g raw hazelnuts - skinless
- 150g organic 70% dark chocolate (Green and Black is my choice)
- 1 1/2 tsp coconut butter or coconut oil
- In a high speed blender, blend the soaked and drained cashews, dates, coconut butter, coconut cream, and vanilla.
- Spoon into a silicon mould or silicon ice tray.
- Freeze for a minimum of 2 hours.
- Break the chocolate into small pieces.
- In a small glass bowl, melt the chocolate and coconut butter/oil either over a pot of boiling water or in the micro (see above for a description)
- Cover a small chopping board or plate with a piece of greaseproof paper
- Remove the bars from the freezer and cut into bite size pieces if necessary, then gently place one in the melted chocolate and turn it around until every side is covered in chocolate.
- Using two toothpicks, hover the bar over the chocolate until it almost stops dripping, then place on the greaseproof paper.
- Repeat with the remaining bars.
- Drizzle any excess chocolate over all the bars and sprinkle with a few grains of course salt.
- Store in the fridge