Sugar-Free Nougat

INGREDIENTS

• Sugar-Free Spelt Cookies from La Granja Foods
• 70 g 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

ELABORATION

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. Line a rectangular mold with parchment paper to make it easier to remove the nougat once set. Spread the prepared mixture evenly into the mold over the parchment paper.
3. Blend the pitted and peeled Medjool dates with 2 tablespoons of water in the same food processor until smooth. 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. Top with freeze-dried fruit for a decorative and flavorful sugar-free touch. Refrigerate for 2–3 hours until set before serving.