No-bake candy bars with an almond flour nougat base, peanut butter caramel middle, roasted peanuts, and dark chocolate coating.
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| prepLightly spray a 9×5-inch loaf pan with cooking spray | ||||||
| prepLine pan with parchment paper | ||||||
| 150 g blanched almond flour | Mix nougat layer, press into pan | Chill nougat, 15 min | Spread chocolate over bars, add flaky salt | Freeze until firm, 1 hr | Remove from pan, slice into 18 bars | |
| 30 ml maple syrup (for nougat) | ||||||
| 30 ml coconut oil, melted (for nougat) | ||||||
| 1/2 teaspoon vanilla extract | ||||||
| 1/4 teaspoon fine sea salt | ||||||
| 85 g all-natural creamy peanut butter | Stir caramel until smooth | Spread caramel over nougat, add peanuts | Chill caramel layer, 15 min | |||
| 45 ml maple syrup (for caramel) | ||||||
| 50 g roasted & salted peanut halves | ||||||
| 25 g cacao powder | Mix chocolate until pourable | |||||
| 60 ml coconut oil, melted (for chocolate) | ||||||
| 60 ml maple syrup (for chocolate), at room temperature | ||||||
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