- 1/3 cup Morama Oat Flour
- 1/3 cup Morama Almond Flour
- 1 fl oz (30 ml) maple syrup
- 1/4 cup maple syrup
- 3.5 oz (100 g) dates, pitted
- 2 tbsp Morama Peanut Butter Spread with Amaranth and Chia
- 1 tsp vanilla extract
- ¼ tsp salt
- 1/3 cup roasted peanuts
- 12 oz (60 g) vegan chocolate, melted
To prepare the nougat layer, mix all the ingredients until you get a firm and slightly sticky dough. Set aside.
To prepare the caramel layer, submerge dates in hot water and soak for 15 minutes. Remove the dates from the water and squeeze with your hands to remove excess water. You can use the water from the dates for tea or some other recipe. Blend the dates into a smooth paste using food processor or immersion blender. Mix in the peanut butter, vanilla and salt. Set aside.
Place some of the nougat mixture at the bottom of each cavity of the cupcake mold or cups (enough for 4 servings) and press to form an even bottom layer. Next add about 1½-2 tbsp of the caramel mixture. Add some peanuts on top of the caramel and finally cover with melted chocolate.
Transfer to the freezer until the chocolate solidifies.
NOTE: Keep mini cakes in the freezer.