Dairy-Free Chocolate Nougat
Indulge in the sweet decadence of Dairy-Free Chocolate Nougat, a guilt-free treat that's perfect for anyone following a vegan or dairy-free lifestyle. This homemade nougat is crafted with velvety almond milk, aquafaba for a fluffy texture, and the rich, bittersweet allure of dairy-free dark chocolate. Sweetened with a natural blend of agave syrup and coconut sugar, this recipe delivers satisfying sweetness without refined sugars. Roasted almonds provide a delightful crunch, while a hint of vanilla and a pinch of salt elevate the flavor profile to perfection. With a combination of candy-making precision and easy-to-follow steps, this recipe results in chewy, chocolatey bliss that’s perfect for gifting, snacking, or serving as a crowd-pleasing dessert. Ready in just over an hour (plus chilling time), this luscious treat is an irresistible upgrade to the classic nougat, tailored to suit modern dietary preferences.
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Recipe Information
Ingredients
- 120 ml Almond Milk
- 200 g Agave Syrup
- 250 g Coconut Sugar
- 100 g Raw Almonds
- 150 g Dairy-Free Dark Chocolate
- 120 ml Aquafaba (Chickpea Water)
- 1 tsp Vanilla Extract
- 0.25 tsp Salt
Instructions
Line a 20x20cm baking tin with parchment paper and set aside.
In a medium saucepan, combine almond milk, agave syrup, and coconut sugar over medium heat. Stir continuously until the sugar has dissolved.
Increase the heat to medium-high and allow the mixture to reach 130°C (270°F), using a candy thermometer for accuracy, without stirring.
In the meantime, roast the raw almonds on a dry skillet over medium heat for 5-7 minutes until golden and fragrant. Set aside to cool.
Melt the dairy-free dark chocolate in a heatproof bowl over simmering water (double boiler method) and set aside to cool slightly.
In a large mixing bowl, beat the aquafaba with a hand mixer or stand mixer on high speed until stiff peaks form, approximately 10 minutes.
Once the sugar mixture has reached temperature, gradually pour it into the aquafaba with the mixer on low speed, in a slow steady stream. Increase to medium-high speed after pouring and beat for an additional 5 minutes until the mixture cools and thickens.
Add vanilla extract, salt, and melted chocolate to the nougat and gently fold in using a spatula until well incorporated.
Fold in the roasted almonds evenly through the nougat mixture.
Transfer the nougat mixture to the prepared baking tin and spread evenly.
Chill in the refrigerator for at least 4 hours, or until the nougat sets firmly.
Once set, remove from the tin and cut into desired pieces. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 500.4 g | 182% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 442.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 635 mg | 49% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
