Ingredients

Chocolate-Peanut Butter Nougat:

• 1/4 Cup Crunchy Peanut Butter
• 1/4 Cup Maple Syrup
• 2 Tablespoons Coconut Oil, Melted
• 1 Cup Naked PB Peanut Butter Powder
• 2 Tablespoons Dutch Process Cocoa Powder

Salted Chocolate Caramel

• 1/2 Cup Pitted Dates, Roughly Chopped
• 2 Tablespoons Dutch Process Cocoa Powder
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Hot Water
• 1/4 Teaspoon Salt

To Finish:

• 3 Ounces (1/2 Cup) Semi-Sweet Chocolate Chips
• 1 Teaspoon Coconut Oil, Melted
• Roasted, Salted Peanuts (Optional, for Garnish)
• Flaky Sea Salt (Optional, for Garnish)

Instructions

1. Line an 8 x 4-inch loaf pan with aluminum foil and lightly grease; set aside.
2. Starting with the nougat, place the crunchy peanut butter, maple syrup, and melted coconut oil in a large bowl and stir vigorously until smooth. Add the peanut butter powder and cocoa, mixing thoroughly to incorporate. Once the mixture is homogeneous, transfer to your prepared pan. Use your spatula to smooth it into an even layer. Place in the fridge to let set.
3. Meanwhile, to prepare the caramel, combine the dates, cocoa powder, melted coconut oil, hot water, and salt in your food processor. Pulse to begin breaking down the dates, pausing to scrape down the sides of the bowl as needed. Puree on high speed until completely smooth; about 5 - 8 minutes. Add more hot water sparingly if the mixture resists blending, just a teaspoon at a time.
4. Pour the caramel over the layer of peanut nougat. Place the pan on a flat surface in your freezer until set, at least 2 hours, before proceeding.
5. In a microwave-safe bowl or over a double-boiler, melt the chocolate together with the coconut oil, stirring thoroughly until smooth.
6. Once the candy is fully solid, cut it into small squares. Dip each square quickly into the melted chocolate, allowing the excess to drip off, before placing onto a silicone baking sheet or piece of parchment paper. Top with roasted peanuts and flaky salt, if desired, before the coating fully sets. Chill if needed to re-solidify the chocolate.
7. Store at room temperature in an airtight container for up to one week.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
• 
  Enjoy Life Semi-Sweet, Dairy Free, Vegan Chocolate Chips, 10-Ounce Bags, 6 Ct
• 
  Naked PB 100% Premium Powdered Peanut Butter

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.