Vegan Nougat…even a little healthy!

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Over the past few weeks Cara at Fork and Beans has been creating some amazing homemade vegan candies.  Things like Twix bars and York peppermint patties and the like.   They all looked so good I had to try a few myself. You can see my version of the Butterfinger here,  I got it down to just 4 healthy ingredients!
At some time during my correspondence with Cara I promised her a nougat recipe.  Unfortunately this week has been out of control busy and I have not cooked any fun stuff. However, a promise is a promise.
I have made this recipe many times so I am going to post it here without a photo.  All of you adventurous types who love to try something fun and new in the kitchen can post your photos and link back to this post!

Almond Butter Nougat!

2 cups almonds
1/3 cup carob or chocolate chips (optional)
1 cup soy milk powder ( I use Better than milk)
1 teaspoon vanilla
1/3 cup maple syrup
1/2 teaspoon salt

  1. Put almonds in a food processor and process until very, smooth.  they key to this recipe is that you want to process it so long that the oils start separating from the almonds so that it begins to look oily. (I have tried this with almond butter but it never comes out nice and chewy.
  2. Add remaining ingredients and allow to mix until VERY smooth and thick. If you have a small food processor you may need to cut the recipe in half or do it in bathes.
  3. Press into a shallow pan.

At this point you can cut it into squares and eat plain or fancy it up like a candy bar. I like to press peanuts into the top and cut it in to “reasonable” sized pieces and dip them in Carob (or chocolate if you like) and it satisfies my Snicker craving.
Disclaimer…I have just learned that there are many different kinds of nougat from crunchy to chewy and everything in between depending on where you are from.  This is a chewy sweet American Style nougat that you would find in a candy bar

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