There was a point in time when my love for Milky Way surpassed my love for Snickers. I know – it was a major shock to me, too.
Somehow, I managed to find room in my heart for one more candy bar. I guess, if I were to admit my one fault, it’s that I love too much…(candy).
This recipe has been bouncing around in my head for a while now – the challenging part being the nougat.
I already knew how to whip up a mean date caramel (pats shoulder) and melt chocolate (pats other shoulder), but the perfect nougat had eluded me…until now.
This 6-ingredient, 30-minute recipe starts with a date-based nougat that’s so easy I don’t know how I didn’t think of it before.
Can you find it in your candy-loving heart to forgive me? Please say yes, please say yes.
Dates are blended into a sticky ball, and then coconut flour and almond flour transform it into a perfect, moldable dough that takes on the flavor and characteristics of a (terrible-for-you, corn-syrup-laden) nougat. That’s what I call 4-ingredient magic.
Next comes date caramel. And lastly, melted chocolate with a dash of coconut oil to ensure it’s the perfect consistency for dipping.
We’re getting close. Can you feel it?
I know you guys are going to LOVE these bars! They’re:
Easy to make
& Healthified candy at its finest
These are the perfect treat to make when your most intense junk food craving strikes and you need a healthier fix, quick! They come together in about 30 minutes and last for up to 1 month in the freezer! Enjoy them one bar at a time or, if you’re like me, remove a bar from the freezer 5 times throughout the day and cut off small bites to make you “feel better” until the whole bar is gone (insert sneaky eyes emoji).
If you try this recipe, let us know what you think! We love your comments, ratings, and your photos tagged #minimalistbaker on Instagram. Cheers, friends!
Vegan Milky Way
- 30 whole pitted medjool dates (weight measured after pitting)
- 3-8 Tbsp water
- 1/4 tsp sea salt
- 1 1/4 cup chopped vegan dark chocolate (I like Trader Joe’s 72% cacao Pound Plus bars)
- 1 Tbsp coconut oil
- Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You’re looking for a semi-firm dough that isn’t sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
- Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat – such as a liquid measuring cup or glass – to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
- Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
- To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You’re looking for a spreadable consistency that isn’t watery, but also isn’t dough-like. Add salt and mix once more. Set aside.
- Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
- Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down – caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
- Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
- Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).
*The reason I make a larger batch of date caramel is that it requires using enough dates to make a paste in the blender or food processor. Too few and the dates don’t get enough traction to form a paste! No worries – leftovers keep for several weeks in the refrigerator.
*Nutrition information is a rough estimate calculated using about half of the date caramel for 6 bars.