I love it to mars and back – my favorite celebration homemade and vegan

INGREDIENTS

Nougat:

• 200 g oat flour
• 100 g coconut oil
• 4 tbsp maple syrup
• 2 tbsp cocoa
• 1/4 tsp salt

Caramel:

• 250 g medjouldates, pitted and soaked in 3 tbsp of soaking water

Chocolate layer:

• 300 g dark chocolate
• 1 tsp coconut oil

MACRONUTRIENTS PER PIECE

• Energy: 420 kcal
• Carbs: 45 g
• Protein: 6 g
• Fat: 23 g
• Fiber: 7,5 g

METHOD

1. Grease a low baking pan or use baking paper.
2. In a mixing bowl, mix the oat flour with the coconut oil, maple syrup, cocoa and salt.
3. Press the batter into the pan with a spoon and press down.
4. Place the baking tin in the freezer and let the bottom set.
5. Make the caramel layer. Pit the dates and let them soak in lukewarm water for about 25 minutes.
6. Then mix it in a blender or mixer to a thick caramel.
7. Remove the bottom from the freezer and spread the caramel layer over the bottom.
8. Put the baking pan back in the freezer and let it set again.
9. Finally, make the chocolate layer. Heat the chocolate in a bain-marie, add the coconut oil and stir well.
10. Put the baking pan back in the freezer for 30 minutes and enjoy!