1 Cup Almond Flour
¾ Cup Coconut Flour
½ Cup Sugar Free Maple Syrup
½ Cup Almond Milk to start then add up to ½ cup more if need to.
1 Cup Almond Butter
1 Cup Sugar Free Maple Syrup
½ Cup Coconut oil
¾ Cup Nuts
Spray & line with parchment silicone pan(s). I used 2 loaf silicone pans
1 Mix all Nougat ingredients together and press ½ of the mixture into each loaf pan. Place in freezer while you make the caramel
2 In a sauce pan, mix Almond Butter, Syrup and coconut oil heat on low whisking so that the mixture doesn’t separate.
3 Pour on top of the nougat and press in ¾ cup of nuts
4. Freeze over night
5. Cut into 1 inch squares
6. Melt Lily’s Chocolate of your choice in microwave
7. Working quickly, dip the bars into chocolate, Nut side down to prevent the nougat from melting. Then onto parchment and back into the refrigerator to set up.
Store in an airtight container in the refrigerator and enjoy.