Sugar-free peanut-nougat bites


  • 120ml coconut cream
  • 1 tsp rice malt syrup
  • pinch sea salt
  • 1 tsp vanilla essence
  • 45g almond flour
  • 65g almond-peanut butter, smooth
  • 120ml sugar-free caramel sauce
  • 50g peanuts, roughly chopped
  • 100 g dark chocolate


  1. Prepare a loaf tin and a baking tray by lining them with baking paper.
  2. Combine coconut cream, syrup, salt, vanilla, almond flour and nut butters in a bowl to a soft dough. Scoop the dough into the loaf tin and put it in the freezer until firm.
  3. Cover with caramel and sprinkle chopped nuts on top. Leave in the freezer until firm.
  4. Take a sharp knife and slice the base into finger-width bars. Return to the freezer for another hour.
  5. Meanwhile melt the dark chocolate over a water bath (or in a microwave, if you prefer). Dip the frozen bars into the chocolate, return to the trays and put them back in the freezer (or devour if you prefer).

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