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