No-Bake Vegan Cloud 9

Difficulty
Medium
Servings
8 servings
Prep Time
10 Mins
Active Time
3 Hrs

Cloud 9 has just enough of everything: nougat, chocolate, caramel with peanut crunch, packed in a delectable bite-sized chocolate bar. We recreate all of these elements in a no-bake, vegan recipe. It looks fancy enough to pass for a plated restaurant dessert, but when all the layers come together, we hope you’ll be reminded of grade school snacking days of scrounging up your peso coins for a taste of this goodness.

Nougat Layer

  • 2 cups rice flour
  • 1 cup almond flour or unsweetened desiccated coconut
  • ½ cup coconut oil, melted
  • 1 cup agave

Peanut-Caramel Layer

  • 2 cups dates, pitted
  • 1 cup hot water
  • ½ cup peanut butter
  • ¼ cup coconut oil, melted
  • 2 cups peanuts, shelled and roasted

Chocolate Layer

  • ¾ cup coconut oil, melted
  • 1 cup cocoa powder
  • 2 tbsp agave
1

Prepare tray: Line a 9x9 inch baking pan with parchment paper. Set aside.

2

Make nougat layer: Add almond flour, coconut oil, and agave in a bowl. Mix with a rubber spatula until smooth, thick, and well combined. Press mixture onto the bottom of the prepared pan. Place in the fridge to chill.

3

Make peanut-caramel: Add dates to a bowl and cover with hot water to soften, about 10 minutes. Add softened dates (including water) to a blender with peanut butter and coconut oil. Blitz until smooth and well combined. In a separate bowl, add peanuts. Pour date-peanut butter mixture over the peanuts. Fold with a rubber spatula to combine, then pour mixture over the nougat in the prepared pan. Smooth the top with an offset spatula. Return tray to the fridge to cool.

4

Make chocolate layer: Add coconut oil, cocoa powder, and agave to a bowl. Whisk until smooth. Pour mixture over the peanut-caramel in an even layer. Chill in the fridge until set.

5

Slice and serve: Once all the layers have set, carefully remove from the pan and transfer to a chopping board. Slice the bars using a sharp knife into even rectangles. Serve.

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