The light chocolate nougat with biscuits without added milk, butter, or eggs is a quick and easy no-bake recipe that is super delicious!
The chocolate nougat is born from the meeting of nougat tradition and chocolate passion and is a reinterpretation of the classic nougat of which there are many variations.
Light Chocolate Nougat with Biscuits:
– without butter for hyperglycemia reasons;
– without milk and eggs for personal taste.
The chocolate nougat with biscuits is a perfect dessert for any occasion and suitable for all holidays: Carnival, Valentine’s Day, All Souls’ Day and Halloween, Christmas, New Year’s Eve and Epiphany, Easter especially if you have chocolate from eggs to use up.
With the same mixture, you can assemble any shape: cookies, chocolate salami, and light chocolate truffles.
* vegetarian and also vegan if you use biscuits and dark chocolate without animal derivatives.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz whole grain dry biscuits (ORO Saiwa Fibrattiva)
- 1/4 cup water (pure cocoa infusion)
- 1/4 cup almond beverage (unsweetened)
- 8.5 oz dark chocolate (extra)
- 1 tablespoon sunflower seed oil
- cinnamon powder
- coffee powder
- dried red chili (finely chopped)
Suggested Tools
- Bowl
- 1 Spatula silicone
- Measuring Cup glass graduated
- Food Scale digital
- Spoon Scale digital
- Measuring Spoons set
Preparation
I used whole grain dry biscuits rich in fibers: ORO Saiwa Fibrattiva, usually characterized by providing good glycemic responses – it is always important to test on yourself.
* in case of allergies and food intolerances, replace with suitable biscuits.Seal the biscuits inside a freezer bag and crush them with a rolling pin until you reach the desired size.
Break any remaining large pieces.Pour the biscuits into a bowl.
Add a pinch of, choosing from:
– cinnamon;
– finely chopped red chili in Modica chocolate style;
– coffee powder;
and mix.Prepare 120 ml of liquids:
– 60 ml of pure cocoa infusion [hot or warm];
– 60 ml of unsweetened almond beverage.You can substitute the pure cocoa infusion with another infusion, tea, or brew.
You can use entirely plant milk or milk.Melt the dark chocolate in a bain-marie or in a non-stick pan over a very low flame, stirring with a silicone spatula.
Add to the melted chocolate:
– the 120 ml of liquid(s);
– a tablespoon of oil;
and incorporate.Pour into the bowl with the biscuits:
– the melted dark chocolate mixed with the liquids and oil;
and mix carefully until the mixture is homogeneous.Prepare an aluminum tray or a tray – which will then need to be placed in the freezer – and line it with parchment paper.
Transfer the mixture to the center of the parchment paper and spread it evenly with a silicone spatula.Cover with aluminum foil or plastic wrap.
Place the chocolate nougat in the freezer for at least 2 hours to solidify.
After at least 2 hours, remove the chocolate nougat from the freezer.
Your light chocolate nougat with biscuits without added butter, milk, or eggs is ready.
Serve in squares or rectangles.
Enjoy!
The chocolate nougat even in its light version is a dessert.
Tip
If you feel the need to allow yourself a “cheat”, do it smartly and consider it an exception: if you’re craving a dessert, it’s better to consume it at the end of a complete meal rich in fibers and vegetables that slow down sugar absorption.Evaluate your glycemic response.
Storage, Tips, and Variations
You can customize your chocolate nougat with:
– flavors – vanilla or grated orange zest – and spices to taste;
– whole or chopped nuts – almonds, hazelnuts, pine nuts, pistachios.
Even if you use dark chocolate, it remains a source of fats, so to prepare a light chocolate nougat: oil and other fats like nuts should be used in moderation.
* vegetarian and also vegan if you use biscuits and dark chocolate without animal derivatives.
With the same mixture, you can assemble any shape: cookies, chocolate salami, and light chocolate truffles.
You can store the chocolate nougat in the fridge for a few days wrapped in an inner sheet of parchment paper and an outer sheet of aluminum foil.
If you do not plan to consume it soon:
– remove the chocolate nougat from the freezer;
– cut it into squares or rectangles;
– place the squares or rectangles wrapped in aluminum foil back into the freezer;
this way you can easily take a single piece.
FAQ (Frequently Asked Questions)
What can I substitute whole grain dry biscuits with?
– with whole grain rusks;
– with whole grain wasa crackers.About Chocolate
Some products labeled as “dark” have sugar as the first ingredient and very low cocoa [for example minimum cocoa 51%].
The extra-dark chocolate [cocoa powder > 85%] has a glycemic index of 20 and is the most suitable in case of hyperglycemia, prediabetes, and type 2 diabetes.
In addition to the glycemic index, it is important to consider the glycemic load: glycemic index and glycemic load explained simply.
– Chocolate and Glycemic Index, which to choose | labels and mistakes to avoid.Why without butter and eggs?
– without butter for hyperglycemia reasons;
– without milk and eggs for personal taste.Can sunflower seed oil be replaced with extra virgin olive oil?
Extra virgin olive oil has a marked aromatic profile that can alter the taste of the dessert.
Cleaning Tool Tips
It will be useful for you to know that to easily wash a pan and bowl dirty with melted chocolate, all you need to do is boil some water in the pan and then use the same water to rinse the bowl first.
With hot water, the chocolate melts and comes off easily.
