Sugar-Free Nougat

INGREDIENTS

• Sugar-Free Spelt Cookies from La Granja
• 70 g of raw almonds
• 2 tablespoons of coconut oil
• Zest of half a lemon
• 4 Medjool dates
• One bar of sugar-free dark chocolate for melting
• Freeze-dried fruit

INSTRUCTIONS

1. Crush about 70 g of the Sugar-Free Cookies from La Granja (approximately 7-8 cookies). In a food processor, blend the cookies with the raw almonds, grated lemon zest, and two tablespoons of coconut oil until you form a dense, manageable paste.
2. In a rectangular mold, place a sheet of parchment paper at the base to make it easier to remove the nougat once it solidifies. Spread the prepared mixture evenly into the mold over the parchment paper.
3. In the same food processor, blend the pitted and peeled Medjool dates with two tablespoons of water until you create a smooth date cream. Spread this cream over the first layer in the mold.
4. Melt the chocolate bar using a double boiler or microwave and pour it over the date cream.
5. Add freeze-dried fruit as a topping for a sugar-free yet decorative and flavorful touch to the nougat. Let it cool in the refrigerator for a couple of hours before serving.