Nougat Bars with Date and Peanut Cream

Prepare a tall container (approx. 20 cm × 30 cm), line it with cling film, and prepare the nougat layer: In a large bowl, mix the ground almonds, oat flakes, 50 g of melted coconut oil, 3 tablespoons of liquid honey, and a pinch of salt. Press the resulting mixture onto the bottom of the prepared container. Place the container in the refrigerator.

In a tall mixing container, place 30 g of melted coconut oil, dried dates, vanilla extract, water, peanut butter, and the remaining 2 tablespoons of honey. Blend everything with an immersion blender until the mixture becomes smooth. After blending, incorporate the whole peanuts into the mixture and spread the entire layer into the mold, over the nougat part. Place the container back in the refrigerator for at least 30–45 minutes.

Meanwhile, melt the chocolate in a double boiler (bain-marie). Break the chocolate into pieces in a bowl, add the remaining 15 g of coconut oil, and let it melt slowly, stirring continuously.