With the help of this recipe for vegan Toblerone protein bars, you can satisfy your yearning for chocolate. These bars can absolutely be divided and enjoyed by multiple people. Unless, of course, you choose to keep everything to yourself, which we completely understand.
Ingredients
For the Nougat
- 1 cup aquafaba (liquid from a can of chickpeas)
- 1 cup granulated sugar
- 1 cup almond flour
- 1 teaspoon vanilla extract
For the Chocolate Coating
- 2 cups dairy-free chocolate chips
- 2 tablespoons coconut oil
For the Almond Crunch
1 cup chopped almonds
Instructions
Prepare the Nougat
- In a saucepan, combine the aquafaba and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light color (similar to a meringue consistency). This might take about 10-15 minutes.
- Remove from heat and let it cool slightly.
- Mix in the almond flour and vanilla extract. Stir until well combined.
Prepare the Almond Crunch
In a separate pan, toast the chopped almonds until they are lightly golden and fragrant. Let them cool.
Assemble the Bars
- Line a baking dish with parchment paper.
- Spread half of the nougat mixture evenly into the prepared dish.
- Sprinkle the toasted chopped almonds over the nougat layer.
- Spread the remaining nougat mixture over the almonds. Use a spatula to smooth the top.
Melt the Chocolate
In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate chips and coconut oil together until smooth.
Coat the Bars
Pour the melted chocolate mixture over the nougat layer in the baking dish, spreading it evenly.
Chill and Set
Place the baking dish in the refrigerator to allow the chocolate to set. This might take a few hours.
Slice and Serve
Once the chocolate is set, remove the nougat bar from the baking dish and cut it into triangular shapes, similar to Toblerone.
Nutrition Facts
- Calories: 200-250 kcal
- Protein: 3-5 g
- Carbohydrates: 20-25 g
- Dietary Fiber: 2-4 g
- Fat: 12-15 g
- Sodium: 10-20 mg
