Viennese nougat. There is simply nothing better if you ask me. And I am incredibly pleased with this version. Organic hazelnut cream (make sure you use the kind with 100% hazelnut only – you don’t want anything strange added unnecessarily) is the key ingredient, as well as healthy coconut oil. Sweetness comes mainly from dried dates (again, make sure they don’t come with any unnecessary added sugar), but I add a bit of agave too.
- FIRST LAYER:
- 1 cup coconut oil
- 1 cup hazelnut butter/oil/spread/creme (will be called differently depending on country and brand)
- 7 dates
- 1 handful hazelnuts
- 3 tbs agave
- 3 tbs almond or soy milk
- SECOND LAYER:
- ½ cup coconut oil
- 4 dates
- 2 tbsp agave
- 5 tbsp. raw cacao powder
- A few finely chopped hazelnuts to garnish
- Start with the first layer, by melting the coconut oil over a water bath or on low heat in a pot.
- Blend the melted coconut oil with all other ingredients in a bowl using a hand mixer for a few minutes, until its completely smooth. Taste, and add more agave if you prefer a sweeter taste. Then pour into a small baking tray and put into the freezer for ten minutes.
- In the meantime, make the second layer. Melt the coconut oil over a water bath or on low heat in a pot, add the dates, the agave and the cacao and mix thouroughly using the hand blender. Roughly chop the hazelnuts and set a side.
- Take out the first layer from the fridge (which will now have gotten a little bit firmer in the cold) and VERY carefully cover it thinly with the chocolate sauce. It should not blend with first layer so pour it gently. Then sprinkle over the chopped cashew nuts for garnish. Place in the fridge for 45 minutes to 1.5 hours (will depend on the size/depth of your baking tray). The nougat should be a little firm throughout. Use a sharp knife to slice into 2x2 cm big pieces. Any left overs should be kept in the fridge.