For the Nougat:

100g soaked cashews

¼ cup maple syrup

1 tsp vanilla extract

2 tbsp coconut milk

1 tsp Lemon juice

4 tbsp Natural Protein Powder

(I used iswari Super Vegan Protein)

100g ground almonds

2 tbsp peanut butter

Pinch salt


For the caramel:

100g soaked dates

2 tbsp peanut butter

1/4 tsp salt

1 tbsp tahini

2 tbsp maple syrup

1/3 cup peanuts


For the chocolate:

1 cup Iswari cacao butter

½ cup Iswari cacao powder

2 tbsp coconut oil

1/3 cup maple syrup




  • Blend the cashews, maple syrup, vanilla extract, coconut milk, lemon juice and peanut butter in a high speed food processor until completely smooth with no lumps. You may need to add a little water if the mixture is too thick to blend.

  • Add the ground almonds and protein powder and blend until a dough is formed.

  • Line a 4X4 dish or a bread loaf tin with parchment paper and press the dough out evenly to form a base.

  • Place in the freezer whist you prepare the next layer.



  • Blend the dates, peanut butter, tahini, maple syrup and salt until they are completely smooth and like caramel sauce. Again, don’t be afraid to add a little water to get the mixture going if needed.

  • Then stir the peanuts inti the caramel and add in top of the Nougat layer, spreading out evenly with a spoon. Place back in the freezer and let it set for at least 6 hours, or ideally overnight.

  • Once frozen now remove the set mixture from the baking dish/loaf tin and cut into bars.



  • Melt the cacao butter and coconut oil over a double boiler.

  • Remove from the heat and sift the cacao powder into the mixture.

  • Stir gently and add the maple syrup continuing to stir until completely mixed.

  • Dip the bars into the Chocolate mixture and allow to set on a cooling rack.

  • Once set you can store the bars in the freezer and remove about 30 mins before serving. They can also be enjoyed straight from the freezer as an icecream bar.


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