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.
*Almond flour is made from blanched almonds and has a finer/more dense texture than almond meal. I like Wellbee's brand. If you can't find almond flour, almond or walnut meal is the closest substitute.
*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.