Ingredients
- 1 1/2 cups Dark Chocolate
- 2 tsp Coconut Oil
Nougat
- 1 whole Homemade Marshmallow Fluff click for recipe, **
- 2/3 cup Chocolate Hazelnut Spread **
Caramel
- 2/3 cup Creamy Peanut Butter Or cashew, or mix of both!
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil Melted
- 2 whole Collagen 2 scoops
- 1 tsp Pure Vanilla Extract
Instructions
- Line an 8x8 pan with parchment paper
- Melt chocolate with coconut oil in 30 second intervals, stirring between each interval
- Pour just enough to cover the bottom of the pan and place in the fridge while you make the nougat
- Whip your marshmallow fluff & hazelnut spread until smooth (see notes for these two ingredients specifications)
- Pour overtop chocolate layer and place in the freezer
- Make caramel by combining all ingredients together until smooth and gooey
- Pour overtop nougat layer and use a sprayed spatula to spread evenly
- Allow to set in the freezer for at least 1 hour
- Slice into bars, dip in remaining chocolate, and place on parchment paper, then back in the fridge for a few minutes until the chocolate is firm
- Enjoy!
- Store in the fridge
Notes
my homemade marshmallow fluff can be made ahead of time and stored in the fridge. Heat for a few seconds to make it gooey again. You can use coconut sugar since you don't need it to be bright white for this recipe. -I used artisana organics brand cacao cashew hazelnut spread here. There are several brands of healthier "Nutella" in markets today -I sliced into 10 bars, then halved again to make 20 servings -NOTE your caramel will not be gooey / pull apart worthy right out the fridge (will look like last photo right out the fridge). Let come to room temp or warm slightly first for gooey caramel