This recipe has Fat (total lipid) as 97.6% and Sugar as 196% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 11.2% of RDA
• Calories: 49.2% of RDA
• Carbs: 33.6% of RDA
• Fat (total lipid): 97.6% of RDA
• Fiber: 64.8% of RDA
• Fructose: 34.7% of RDA
• Protein: 14.9% of RDA
• Sodium: 12.6% of RDA
• Sugar: 196% of RDA
• Vitamin A (IU): 1.3% of RDA
• Vitamin B6: 9.2% of RDA
• Vitamin C: 0.3% of RDA
• Iron: 5.9% of RDA
• Magnesium: 85.7% of RDA
• Manganese: 55.2% of RDA
• Niacin: 19.9% of RDA
• Potassium: 35.1% of RDA
• Zinc: 27.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARING THE NOUGAT
Combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine.
Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. Place in the freezer to set.
PREPARING THE FILLING
Combine the pitted dates, salt, vanilla, and 1 T coconut oil, and and water in a high-speed blender, and blend until completely smooth and creamy.
You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavor or texture, as necessary.
Remove the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth.
PREPARING THE BARS
Sprinkle the 1/4 cup of chopped peanuts, or other chopped nuts of choice, over the top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set for at least 30 minutes.
For the chocolate coating, combine the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in the oven, or microwave, until completely smooth and melted.
Remove the candy bars from the freezer, and slice into 6 full-size bars. Slice these full-size bars in half, to create a “fun size” version, if you prefer.
Use a spoon to spread the melted dark chocolate over the tops and sides of each bar, then pick them up to coat the bottom, as well.
Return the chocolate-coated bars to the parchment-lined baking sheet, and allow to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get.
NOTES, TIPS, TRICKS, HINTS, ETC:
This recipe makes more caramel filling than you will need to prepare six candy bars. The leftover filling could be used for another batch of candy bars, or as a delicious dip for fresh apple slices!
Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results.
THIS RECIPE CAN BE CUSTOMIZED
Make it Tree Nut Free!
A tree nut-free variant of this recipe can be made.
Just substitute sunflower seed butter for almond butter.
This recipe has the following nutrient totals:
Protein 16.7 g
Carbohydrates 92.3 g
Iron 1.12 mg
Fiber 18.1 g
Calcium 112 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.