No-Bake Healthy Candy Bars (Edit recipe)

Our first time making this recipe we truly fell in love with the soft and sweet nougat texture and thought it would pair perfectly with the crunchiness of the Paleo Sunrise Series granola. We had to try it and after our first test batch we absolutely fell in love! The final product came out just like a classic candy bar but healthy, which are two phrases we love to hear in the same sentence.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	559
Fat:	38 g
Carbohydrates:	51 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	136 mg
Fiber:	11 g
Sugars:	33 g
Calculated per serving.

by Nana Joes Granola

Serves: 8

Ingredients

Nougat

1.5 cup Almond Flour
.25 cup Almond Butter
.25 cup Medjool Dates, pitted
.125 tsp Salt

Caramel

1 cup Medjool Dates, pitted
.25 cup Almond Butter
1 tsp Pure Vanilla Extract
2 Tbsp Water, warm
.125 tsp Salt
.5 cup Almond Butter & Pecan Nana Joes Paleo Sunrise Granola: Orange

Chocolate Coating

1.25 cup Dark Chocolate Chips
1 Tbsp Coconut Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a 9 x 5 loaf pan with parchment paper for the nougat.
To make the nougat add the almond flour, almond butter, dates, and salt to a food processor and blend until a dough has formed, add water if necessary. Press the dough into the bottom of the load pan and place in the fridge while you prepare the caramel.
In the same food processor (no need to clean it, yay to less dishes!) add the dates, almond butter, vanilla, water and salt. Blend until creamy and caramelly.
Remove the nougat from the fridge and carefully spread the caramel mixture in an even layer across the nougat, then a sprinkle the Paleo Sunrise Series; Orange, Almond Butter & Pecan granola on top of the caramel in an even layer.
Place the pan in the freezer for at least an hour before cutting - this step is very important! It will be very messy if you try to cut it too early and the nougat is too soft.
Once the bars are fully chilled remove them from the loaf pan and pull away the parchment paper. Cut into 1 inch bars, 8 in total.
Melt the chocolate and coconut oil together in a microwave safe bowl in 30 second increments, stirring each time, until the chocolate is fully melted. Carefully dip the bars into the chocolate, coating fully. Place back on the parchment paper and place in the fridge to chill.