NOUGAT:
100g oatmeal
6 large dates (pitted)
80g creamy peanut butter

CARAMEL:
15 large dates (pitted)
50g DLA Caramel Topping
80g Roasted peanuts

COATING:
200g DLA Lapaz 66%
Dark Chocolate Couverture

PREPARATION:
line molder (18x18xcm) with parchment paper

1. Make nougat. Place the oatmeal, dates
and peanut butter in a food processor (or
blender) and blend. If the dates are dry, add
1 teaspoon of oil. Press it into a molder lined
with parchement paper.

2. Make the caramel. Place the dates and
topping caramel in a food processor (or
blender) and blend until smooth. Apply on
top of the nougat from step #1 and top with
peanuts. Refrigerate for 1 hour or more to
harden.

3. Cut into 12 pieces. Coat with tempered
DLA La Paz 66% Dark Chocolate
Couverture and refrigerate to harden.