Nougat Bars with Date-Peanut Cream

First, prepare a taller dish (approx. 20 cm × 30 cm), line it with cling film, and prepare the nougat layer: In a large bowl, combine ground almonds, flakes, 50 g melted coconut oil, 3 tablespoons of honey, and a pinch of salt, then mix everything. Press the resulting mixture onto the bottom of the prepared dish. Then place the dish in the refrigerator and start preparing the date-peanut layer.

In a tall blending container, combine 30 g melted coconut oil, dried dates, vanilla extract, 3 tablespoons of water, peanut butter, and 2 tablespoons of honey, then blend everything until smooth using an immersion blender. After blending, stir in the peanuts and spread the entire layer over the nougat part in the mold. Then return the dish to the refrigerator for at least 30–45 minutes.

Meanwhile, melt the chocolate. For a bain-marie, prepare a pot and a glass or stainless steel bowl that can be placed into the pot without touching its bottom. Pour a small amount of water into the pot and heat it until the water is gently simmering. Break the chocolate into the bowl, add the coconut oil, and once the water in the pot starts to boil, reduce the heat to low, carefully place the bowl into the pot, and let the chocolate melt slowly, stirring constantly.