Low carb nougat treats
- 7½ oz. 210 g dark chocolate with a minimum of 80% cocoa solids
- ½ cup 120 ml coconut oil, divided
- 14 oz. 400 g coconut milk, only the solid part
- ½ cup 120 ml peanut butter or other nut butter of your liking
- 1 tbsp 1 tbsp cocoa powder
- 1 tsp 1 tsp vanilla extract
- Melt half of the chocolate using a water bath or by microwaving on low heat. Add one-quarter of the coconut oil and mix well.
- Pour into a greased and parchment paper-lined form, about 5 x 8" (13 x 20 cm) and let cool in the fridge or freezer.
- Carefully heat the solid part of the (canned) coconut milk in a different pan. Let simmer for a few minutes.
- Add half of the coconut oil, the nut butter, cocoa powder, and vanilla while stirring. Mix into a smooth batter. If the batter separates, use a hand-held mixer and pulse a few times to make it smooth.
- Remove from the heat and pour over the chocolate. Put the pan back in the fridge or freezer to cool again while melting the rest of the chocolate as in step 1.
- Add the remaining coconut oil to the chocolate and combine. Spread in a layer over the chilled nougat. Put back in the fridge and let sit for at least an hour, preferably longer.
- Cut into 30-40 small pieces. Keep in an air-tight container in the fridge or freezer. The nougat is best served slightly chilled.
Make a water bath by placing a heat-proof bowl over a pot with simmering water. Don't let the water touch the bottom of the bowl. Place the chopped chocolate in the bowl and stir until melted. Be careful not to let any water in your chocolate or it will curdle. You can use butter or ghee instead of coconut oil if you like.
They have a lot of good ideas there. In my experience, it works for other recipes though I have yet to make this particular one.
Do you melt it and then measure the amount that you need?
You can use Lily's with stevia since it has no sugar and won't up the carb intake, but the highest cocoa percentage Lily's makes is 70%, even in their baking chocolate. So, it won't be as chocolaty. Read the label to ensure it's pure chocolate and not combined with rice or nuts.
If you can't find the 85% bars locally, you can buy them online from sources like Amazon, CVS, iHerb, Target, Walmart, etc.
Let a can of coconut milk sit in the refrigerator for at least 4 hours to separate the cream from the water. Open the can carefully and remove the cream part with a spoon. (you can save the water for something else).
I'm guessing that whatever is solid from a 14 oz can, that is what you will use for the recipe if you're making the 40 servings.
1) I found the middle layer - the peanut butter and coconut milk layer not sweet enough. My coconut milk and peanut butter products had nothing else in addition to them. I'm actually not a sweet tooth, but I decided to use some stevia to balance out the bitterness of my 85% dark chocolate and cacao powder used. I'm not sure how many drops, I just squirted some in and it tasted fine so that was that.
2) I didn't refrigerate the coconut milk as suggested in the comments to help separate - so will try that next time. It was very difficult to separate the water from the cream on a hot day. I might even just use coconut cream next time.
3) My peanut butter and coconut milk mixture separated, so I drained the excess oil out to avoid big white streaks through the slice. I thought it would be a terrible texture as it looked curdled, but actually, after it chilled it looked like the picture and tasted fine. I think next time I'll let the coconut milk that has simmered cool down a bit more before adding the other ingredients. The immersion blender didn't work for me.
4) I put a smidge of salt in the top layer of chocolate, just to complement the peanut butter and give it a salty hint. Tasted really good!
I think this would be a nice slice to try again. Next time I'll try almond butter and add some essential oils, like wild orange and cardamon, or peppermint into it. Maybe some toasted and chopped almonds ion top too. Oh. Yeah. Fancy.
Thank you for your question. I have asked the Recipe Team for assistance.