Dark Nougat

Dark Nougat recipe.
  • Yield: 15 pieces
  • Prep: 10 minutes

With several options for coating, these versatile nougat balls will appeal to chocolate lovers everywhere!


1tablespoon coconut oil, melted
1tablespoon sunflower lecithin
1/4teaspoon lemon juice
1/4cup agave nectar
1/4cup water
1/8teaspoon sea salt
1/2cup cocoa powder
For matcha-coated nougats
2tablespoons matcha powder
For coconut-coated nougats
3tablespoons shredded coconut
For ambassador balls
2/3cup hazelnuts, reduced to crumbs in food processor
1/2 recipe dark chocolate, melted


  1. In blender, combine all ingredients except cocoa powder and blend to a liquid of even consistency. While blender is running, add cocoa powder and continue to blend until cocoa is incorporated.
  2. Pour mixture into a rectangular dish to a depth of 3⁄4 inches (2 cm). Place in freezer and allow nougats to set for 3 hours.
  3. Cut into 15 cubes, place in a container and refrigerate.
  4. To coat, roll nougats in a dish of matcha or coconut until they are completely coated.
  5.  For ambassador balls, roll nougats in hazelnut crumbs until they are completely coated.
  6. Pour melted dark chocolate into a bowl. Using a fork, dip balls of coated nougat in chocolate, then place on parchment paper. Refrigerate for 1 hour to allow them to set.

Reprinted with permission from RawEssence by David Cote and Mathieu Gallant. Robert Rose Publishing, 2013.