Here is the original recipe is for mini Raw Snickers. The first time we made it the chocolate melted too quickly and the caramel was too sweet for us. We also used maple syrup instead of honey for the nougat.
Here is our version:
NOUGAT FILLING Ingredients:1 cup almonds, unsoaked or Trader Joe's almond meal 1 cup cashews, unsoaked or Trader Joe's cashew meal 3 tablespoons maple syrup 1 tablespoon water, or more if needed
CARAMEL Ingredients: 1.5 cup dates ~18 medjool dates 1 inch vanilla bean ¼ teaspoon sea salt or Himalayan salt 1 cup water
CHOCOLATE Ingredients: 1 cup cacao powder ½ cup maple syrup ½ cup cacao butter 1 TBS lucuma powder 1 tsp maca powder ½ tsp vanilla extract pinch of Himalayan salt
Directions: Soak dates in the water for an hour. Reserve soaking water. Meanwhile, make nougats.
In a coffee grinder, grind cashews into a fine powder meal. Remove. Process the almonds into a fine powder. or use Trader Joe's ground cashew and almond Place nut powders in a large bowl. Add maple syrup and water. Stir until mixture is a thick paste-like consistency. Form nougat into miniature candy pieces by pressing the nougat on parchment paper in a square pan and cut the nougat into bars to freeze for an hour. Remove from the freezer and cut with a knife.
To make the caramel, process soaked dates, vanilla bean and sea salt in a blender. Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture. Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.
In a large bowl, whisk cacao powder, maple syrup, cacao butter and water together until smooth and creamy. Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.