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Fun-Size Chocolate Nougat Candy Bars

“This recipe was inspired by my dad, who would always keep a bag of fun-size Snickers stashed in the freezer, should a candy emergency strike. I love candy, but I hate how time-consuming and finicky it is to make at home (not to mention the questionable ingredients), so I eliminated all of that. Instead, you’ll whip up a healthy, almond-flour nougat, fold in some nuts, and shove that all inside a ripped-open date. Packed with fiber and minerals, these treats take on a gooey quality that’ll 100 percent satisfy any candy crisis.” —Liz Moody

Makes 15

3 tablespoons melted cacao butter or coconut oil

2 tablespoons nondairy milk

1 tablespoon maple syrup

1 teaspoon vanilla extract

½ cup almond flour

⅛ teaspoon fine-grain sea salt

¼ cup chopped roasted peanuts or almonds

15 medjool dates

1¼ cups dark chocolate chips or chopped dark chocolate

Maldon salt, for sprinkling

1. Line a baking sheet with parchment paper.

2. In a medium bowl, mix together 2 tablespoons of cacao butter, the milk, maple syrup, vanilla, almond flour, and salt until well combined. Stir in the nuts.

3. Tear each date open lengthwise and remove the pit. Stuff each date with a spoonful of filling, then close them up as best you can (it’s okay if they don’t seal completely) before placing them on the prepared baking sheet. Place the dates in the freezer for at least 10 minutes.

4. Melt together the chocolate and the remaining 1 tablespoon of cacao butter in a double boiler or the microwave until homogenous, 1 to 3 minutes, stirring at 20-second intervals. Dip each date in the chocolate, using a spoon to turn to coat completely. Return the coated dates to the baking sheet and sprinkle them with the Maldon salt.

5. Chill in the fridge until the chocolate is set, about 1 hour (or 40 minutes in the freezer).

From Healthier Together by Liz Moody, published by Clarkson Potter, © 2019.
Photographs by Lauren Volo.

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