Dairy-Free Chocolate Nougat
Indulge in the sweet, chewy decadence of Dairy-Free Chocolate Nougat—an irresistible treat that combines rich, velvety flavors with a plant-based twist. Made with almond milk, whipped aquafaba, and dairy-free dark chocolate, this recipe delivers the perfect balance of smooth texture and nutty crunch. Coconut sugar and agave syrup create a luscious caramel-like base, while golden roasted almonds add a delightful bite to every piece. Whether you’re avoiding dairy or simply seeking a unique vegan dessert, this nougat is a show-stopping confection that’s sure to impress. Perfect as a homemade gift or an indulgent treat for yourself, this recipe takes just 20 minutes of prep before the chilling magic happens.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Line a 20x20cm baking tin with parchment paper and set aside.
Step 2
In a medium saucepan, combine almond milk, agave syrup, and coconut sugar over medium heat. Stir continuously until the sugar has dissolved.
Step 3
Increase the heat to medium-high and allow the mixture to reach 130°C (270°F), using a candy thermometer for accuracy, without stirring.
Step 4
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.
Step 5
Melt the dairy-free dark chocolate in a heatproof bowl over simmering water (double boiler method) and set aside to cool slightly.
Step 6
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.
Step 7
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.
Step 8
Add vanilla extract, salt, and melted chocolate to the nougat and gently fold in using a spatula until well incorporated.
Step 9
Fold in the roasted almonds evenly through the nougat mixture.
Step 10
Transfer the nougat mixture to the prepared baking tin and spread evenly.
Step 11
Chill in the refrigerator for at least 4 hours, or until the nougat sets firmly.
Step 12
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
| Serving size | (949.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3030.3 |
| Total Fat 108.5g | 0% |
| Saturated Fat 37.7g | 0% |
| Polyunsaturated Fat 12.6g | |
| Cholesterol 0mg | 0% |
| Sodium 687.5mg | 0% |
| Total Carbohydrate 509.4g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 444.6g | |
| Protein 29.8g | 0% |
| Vitamin D 39.6IU | 0% |
| Calcium 545.9mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 1540.8mg | 0% |
Source of Calories