It’s hard to resist the combination of nougat, caramel, peanuts and chocolate but now you don’t to! I’ve taken the naughty out of this much-loved candy bar, substituting the high-sugar ingredients for dates, almond butter, puffed quinoa and coconut oil. It’s suitable for vegans too!
Serves 8 
20 mins + chill time For the nougat layer
8 medjool dates, pitted
1 cup smooth almond butter
6 tbsp maple syrup
1 tsp vanilla extract
12 tbsp puffed quinoa or brown rice
2 tbsp rice flour
For the caramel:
12 medjool dates
4 tbsp coconut oil, melted
¼ cup of water
A pinch of salt
1 tsp vanilla extract
For the filling and decoration
½ cup roasted peanuts, roughly chopped
1 cup dark chocolate chips
1 tsp coconut oil
For the nougat layer
8 medjool dates, pitted
1 cup smooth almond butter
6 tbsp maple syrup
1 tsp vanilla extract
12 tbsp puffed quinoa or brown rice
2 tbsp rice flour
For the caramel:
12 medjool dates
4 tbsp coconut oil, melted
¼ cup of water
A pinch of salt
1 tsp vanilla extract
For the filling and decoration
½ cup roasted peanuts, roughly chopped
1 cup dark chocolate chips
1 tsp coconut oil
Mixing bowl
20cm x 20cm/8″ x 8i” square baking tin
Blender/food processor
Heatproof bowl
Pot
This treat mountain is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving. If you can’t find peanut butter ice cream in the shops, then it really is worth making your own and isn’t as tricky as you may think. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)
