It's been Christmas Eve and Christmas Day, but the holidays don't end there and neither do Christmas sweets. We are still in those days when eating nougat as if there is no tomorrow is allowed and the level of remorse is lower than at any other time of the year. That's why we've prepared this irresistible bicolor soft chocolate nougat but sugar-free. Because there's less of a guilty conscience, but you don't have to abuse...
Servings for 4
Put almonds, stevia, and melted coconut oil in a bowl. Stir until the mix looks like compact wet sand. Pour it in a nougat mold (you can also use a milk brick cut lengthwise).
Press the mixture with your fingers, a spoon, or a knife until you have the shape we are looking for a piece of nougat. Place in the fridge.
Melt chocolate and butter in a bain-marie or in the microwave in short periods of time, so it does not get burnt. When melted, stir until you have a soft and glossy cream.
Pour over the almond layer, carefully. Place again in the fridge until serving.
Use a knife to remove it from the borders of the mold, turn it upside down and hit firmly.
Match your recipe with the best movies and rhythm
I want to subscribe to the newsletter and
find out all the news
Rate the recipe!