Coconut Caramel Nougat
4 Cups Coconut Flakes
1 Cup Water (extra if required)
4 Tbsp Coconut Butter
½ Tsp Himilayan Salt
10 Medjool Dates (seeds removed)
1 cup firmly packed Medjool Dates (seeds removed)
2 tbsp Coconut Butter
¾ Cup Raw Cacao Powder
¾ Cup Coconut Oil, melted
Line a baking tray or container with baking paper.
Combine Nougat base ingredients in a food processor until well combined and thick consistency. Spread into prepared tin and place in freezer to set.
Combine the caramel ingredients in a food processor until smooth and spread on top of the nougat layer, freeze until set.
Combine cacao and coconut oil in a bowl.
Cut slice into required sizes and dip into the chocolate and place onto baking paper and put back into the freezer until the chocolate is set. Refrigerate and eat when you feel the need of something sweet!!!