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Line an 8x8 inch square or 9x5 inch rectangular pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.

To prepare the nougat base, combine the whole almonds, pitted dates, and 1/4 teaspoon of salt in a food processor. Process until the mixture forms a thick, cohesive dough that sticks together when pressed. It should resemble a dense, sticky ball.

Press the nougat mixture evenly into the bottom of the prepared pan, using your hands or the back of a spoon to create a compact, flat layer.

For the caramel layer, clean the food processor bowl (or use a separate one). Add the pitted dates, natural creamy peanut butter, 2 tablespoons of milk, and 1/8 teaspoon of salt. Process until completely smooth and creamy. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of milk, processing until desired consistency is reached.

Spread the date-peanut butter caramel evenly over the nougat base in the pan.

Generously sprinkle the chopped almonds over the caramel layer.

Place the pan in the freezer for at least 30 minutes to allow the layers to firm up and set.

Once firm, remove the pan from the freezer. Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and cut it into individual rectangular bar shapes, approximately 1 1/2 to 2 inches wide.

Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or use a double boiler.

Dip each bar completely into the melted chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift the bar, allowing excess chocolate to drip off.

Immediately place the chocolate-coated bars on a clean piece of parchment paper. While the chocolate is still wet, sprinkle a pinch of flaky sea salt over each bar.

Return the finished bars to the freezer for another 5 minutes to allow the chocolate coating to set completely.


Line an 8x8 inch square or 9x5 inch rectangular pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.

To prepare the nougat base, combine the whole almonds, pitted dates, and 1/4 teaspoon of salt in a food processor. Process until the mixture forms a thick, cohesive dough that sticks together when pressed. It should resemble a dense, sticky ball.

Press the nougat mixture evenly into the bottom of the prepared pan, using your hands or the back of a spoon to create a compact, flat layer.

For the caramel layer, clean the food processor bowl (or use a separate one). Add the pitted dates, natural creamy peanut butter, 2 tablespoons of milk, and 1/8 teaspoon of salt. Process until completely smooth and creamy. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of milk, processing until desired consistency is reached.

Spread the date-peanut butter caramel evenly over the nougat base in the pan.

Generously sprinkle the chopped almonds over the caramel layer.

Place the pan in the freezer for at least 30 minutes to allow the layers to firm up and set.

Once firm, remove the pan from the freezer. Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and cut it into individual rectangular bar shapes, approximately 1 1/2 to 2 inches wide.

Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or use a double boiler.

Dip each bar completely into the melted chocolate, ensuring it's fully coated. Use a fork or dipping tools to lift the bar, allowing excess chocolate to drip off.

Immediately place the chocolate-coated bars on a clean piece of parchment paper. While the chocolate is still wet, sprinkle a pinch of flaky sea salt over each bar.

Return the finished bars to the freezer for another 5 minutes to allow the chocolate coating to set completely.
