Nougat Bars with Date-Peanut Cream

INSTRUCTIONS

• 1
  First, prepare a deep container (approx. 20 cm × 30 cm) lined with cling film and prepare the nougat layer: In a larger bowl, place ground almonds, oats, 50 g melted coconut oil, 3 tablespoons honey, and a pinch of salt, and mix everything together. Press the resulting mixture into the bottom of the prepared container. Then place the container in the fridge and start preparing the date-peanut layer.
• 2
  In a tall mixing container, place 30 g melted coconut oil, dried dates, vanilla extract, 3 tablespoons water, peanut butter, and 2 tablespoons honey, and blend everything smoothly using a hand blender. After blending, mix in the peanuts and spread the entire layer into the nougat part of the mold. Then return the container to the fridge for at least 30–45 minutes.
• 3
  In the meantime, melt the chocolate. Prepare a pot and a glass or stainless steel bowl that can be inserted into the pot without touching the bottom. Pour a small amount of water into the pot and heat it so that the water is gently boiling. Break the chocolate into the bowl, add coconut oil, and when the water in the pot starts to boil, reduce the heat to a low setting, carefully place the bowl into the pot, and let the chocolate melt slowly while stirring constantly.
• 4
  Once the mixture in the container is firm, remove it from the fridge onto a work surface and cut it into 6 equally sized bars. Coat each bar in the melted chocolate and place them in the fridge for at least 10 minutes to set. Once set, you can serve them.