How long does viennese style nougat [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can viennese style nougat [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make viennese style nougat [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is viennese style nougat [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does viennese style nougat [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Viennese Style Nougat
[Vegan, Gluten-Free]

IH By: Ida Hemmingsson-Holl

Author Bio

Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food... Read More

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Nothing Better Than Nougat (Viennese Style) [Vegan, Gluten-Free]

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Viennese Style Nougat [Vegan, Gluten-Free]

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Viennese nougat. There is simply nothing better if you ask me. And I am incredibly pleased with this version. Organic hazelnut cream (make sure you use the kind with 100% hazelnut only – you don’t want anything strange added unnecessarily) is the key ingredient, as well as healthy coconut oil.... Read More

Ingredients You Need for Viennese Style Nougat [Vegan, Gluten-Free]

First layer:

1 cup coconut oil
1 cup hazelnut butter/oil/spread/creme (will be called differently depending on country and brand)
7 dates
1 handful hazelnuts
3 tbs agave
3 tbs almond or soy milk

Second layer:

½ cup coconut oil
4 dates
2 tbsp agave
5 tbsp. raw cacao powder
A few finely chopped hazelnuts to garnish

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How to Prepare Viennese Style Nougat [Vegan, Gluten-Free]

Start with the first layer, by melting the coconut oil over a water bath or on low heat in a pot.
Blend the melted coconut oil with all other ingredients in a bowl using a hand mixer for a few minutes, until its completely smooth. Taste, and add more agave if you prefer a sweeter taste. Then pour into a small baking tray and put into the freezer for ten minutes.
In the meantime, make the second layer. Melt the coconut oil over a water bath or on low heat in a pot, add the dates, the agave and the cacao and mix thouroughly using the hand blender. Roughly chop the hazelnuts and set a side.
Take out the first layer from the fridge (which will now have gotten a little bit firmer in the cold) and VERY carefully cover it thinly with the chocolate sauce. It should not blend with first layer so pour it gently. Then sprinkle over the chopped cashew nuts for garnish. Place in the fridge for 45 minutes to 1.5 hours (will depend on the size/depth of your baking tray). The nougat should be a little firm throughout. Use a sharp knife to slice into 2x2 cm big pieces. Any left overs should be kept in the fridge.

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Comments:

Jeanie says:

February 15, 2015 at 2:57 pm

Just a couple of things I wanted to check on the Viennese Nougat recipe…step 4 says to take out the first layer from the fridge but step 2 says that it should\’ve been put in the freezer not the fridge. step 4 also says sprinke over the chopped cashew nuts but the recipe calls for hazelnuts…step 4 also says place the tray in the fridge for 45 mins to 1.5 hours….so is it the fridge or the freezer I put the tray in and is it hazelnuts or cashew nuts I use for garnish……
1. Jeanie says:
  
  February 22, 2015 at 2:40 pm
  
  I went ahead and made this recipe with a few tweeks to suit what I had in my cupboard…….they are very nice…chewy and very tasty… I used almond butter, (a couple of tablespoons ), maple syrup for the sweetener and rice dream (milk). I added a couple of extra dates to both layers and only 2 tablespoons of cocao powder as I find it very strong and always use just this amount. I used the suggested amounts of coconut oil. I added the maple syrup by taste rather than measure and found it helped with the blending. This has been my most successful vegan recipe for sweets according to my family…..I liked it very much

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