![Viennese Style Nougat [Vegan, Gluten-Free] – One Green Planet](https://cookingrecipesmedia.com/wp-content/uploads/2025/02/nougat-1068x580.jpg "nougat.jpg")
Viennese nougat. There’s merely nothing higher if you happen to ask me. And I’m extremely happy with this model. Natural hazelnut cream (ensure you use the type with 100% hazelnut solely – you don’t need something unusual added unnecessarily) is the important thing ingredient, in addition to wholesome coconut oil. Sweetness comes primarily from dried dates (once more, be certain they don’t include any pointless added sugar), however I add a little bit of agave too.
Viennese Model Nougat [Vegan, Gluten-Free]
Elements You Want for Viennese Model Nougat [Vegan, Gluten-Free]
First layer:
- 1 cup coconut oil
- 1 cup hazelnut butter/oil/unfold/creme (can be known as otherwise relying on nation and model)
- 7 dates
- 1 handful hazelnuts
- 3 tbs agave
- 3 tbs almond or soy milk
Second layer:
- ½ cup coconut oil
- 4 dates
- 2 tbsp agave
- 5 tbsp. uncooked cacao powder
- A couple of finely chopped hazelnuts to garnish
How you can Put together Viennese Model Nougat [Vegan, Gluten-Free]
- Begin with the primary layer, by melting the coconut oil over a water tub or on low warmth in a pot.
- Mix the melted coconut oil with all different elements in a bowl utilizing a hand mixer for a couple of minutes, till its utterly clean. Style, and add extra agave if you happen to choose a sweeter style. Then pour right into a small baking tray and put into the freezer for ten minutes.
- Within the meantime, make the second layer. Soften the coconut oil over a water tub or on low warmth in a pot, add the dates, the agave and the cacao and blend thouroughly utilizing the hand blender. Roughly chop the hazelnuts and set a facet.
- Take out the primary layer from the fridge (which can now have gotten slightly bit firmer within the chilly) and VERY fastidiously cowl it thinly with the chocolate sauce. It shouldn’t mix with first layer so pour it gently. Then sprinkle over the chopped cashew nuts for garnish. Place within the fridge for 45 minutes to 1.5 hours (will rely upon the scale/depth of your baking tray). The nougat must be slightly agency all through. Use a pointy knife to slice into 2×2 cm massive items. Any left overs must be stored within the fridge.
