I searched and found that the Legally Raw Bar (found at http://www.thedailyrawcafe.com/2007/10/legally-raw-bar.html) would be a great beggining... I searched for special ingredient that would re-create the goey and "caramelly" taste of traditional nougat... What I found is simply delicious, fatty, extra sweet, but even better than the original version... I discovered that mixing sugar - agave, maple or honey - with melted cocoa butter ended up, when refrigerated, to a sticky cooked caramel texture... Yummy discovery!
Just in time for Christmas! The kind of sweeties you want to share with all your non-raw family!
Hope you'll love and experiment with!
"dry" dought ingredients:
1 cup almonds
3/4 cup cashews
1/4 cup brazil nuts "wet" dought ingredients:
3 tablespoons grated cocoa butter
from 6 heaping teaspoons honey, amount eventually increased to 10, see preparation (I usually don't used honey, but in this case, I think it has a major role in the nougat taste)
1 teaspoon rose syrup or water
1/4 teaspoon ground cardamom
2 generous pinches of salt
1 dash of cayenne fruits and nut:
1 small handful pistachios
1 small handful almond
2 small handfuls hazelnuts
About 15 dried abricots, chop in small cubes
one rectangle silicone mold, about 4 1/2" X 8 1/2" size
Put wet ingredient in a small bowl, mix well and put in your dehydrator until the cocoa butter is completely melted.
While your wet ingredients preparing, put the dry ingredients in your high speed blender (or coffee grinder, I guess) and reduce in flour (pay attention to not over process as you'll end up with nut butter! A had a relatively corsed flour, and it was awesome!). Don't wash your blender: we'll use it soon!
Put your nut flour in a quite large bowl. Reserving about 2 tablespoons to "line"
In your blender, put the nuts from the "fruits and nut" part (pistachios, almonds and hazelnuts) and just coarsely chop them (Some may even remain entire: the better). Put with your nut flour and and the chopped abricots. Mix well.
Then add your "rose caramel" and mix well. At this point, you'll want to add extra honey, a little at a time, until your flour and nuts are completely humid, and form a thick dought.
In your mold, lined with the nut flour, put your dought and firmly press it in the bottom.
Put in the freezer about 20 minutes or until firm and then put in the fridge about 1 hour. Cut in bars or square and transfer to a covered container and keep in the fridge...