Vegan Milky Way » Foodom

Vegan Milky Way

$32.50 Cooking Fee
Serving Size: 6 oz
Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!
  • Cooking up to 10 servings
  • Storing
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
  • Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
  • Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
  • To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
  • Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
  • Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
  • Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
  • Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
  • Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

Cook Times

Active Prep10
Hands-On Cook10
Passive10
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

Nougat

  • 1 ½ pound whole pitted Medjool dates
  • ¾ cup almond flour
  • ¾ cup coconut flour
  • ½ teaspoon Kosher salt

Date Caramel

  • 2 pound whole pitted Medjool dates
  • 5 tablespoon water more or less
  • ¼ teaspoon Kosher salt

Chocolate

  • 1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
  • 1 tablespoon coconut oil

Cooking Tools Required

8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

Nutrition

Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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