►  Makes 10 Servings
¾ cup (85g) slivered almonds

5½oz (150g) firm vegan nougat 1oz (30g) hazelnut brittle

2¾oz (80g) vegan dark chocolate

½ tbsp coconut oil

Toast the almonds in a dry pan until golden brown. At the same time, heat the nougat in a heatproof bowl over a saucepan of simmering water. Finely crumble the toasted almonds into a small bowl and mix with the crumbled brittle. Work them into the nougat until evenly distributed and leave the mixture to chill for 20 minutes.

 

As soon as the nougat mixture is firm, but still malleable, form it into 10 balls. Let the balls chill once again for 20 minutes to firm up. Melt the dark chocolate with the oil in a heatproof bowl over a saucepan of simmering water. Use a fork to help you dip each ball into the chocolate, then set each on a cooling rack. Put into the fridge immediately and keep them there until ready to eat or pack up.