Almond Nougat & Salted Caramel Chocolate Bombs

Joey O’Hare’s Chocolate Bombs

Enjoy these festive almond nougat and salted caramel chocolate bombs by Plenish ambassador Joey O’Hare.

These are the dream; they’re a combination of all your favourite chocolate bars, and unapologetically indulgent. Rich, dark chocolate encases a chewy, almond nougat, with crunchy toasted almonds, juicy raisins, and an oozing salted caramel center. Oh, and of course they’re made with good-for-you, whole food ingredients and they’re vegan, so while unquestionably a treat, they’ll leave you feeling energised and nourished, as well as spoilt.

This recipe makes approximately 10-12 treats; you will need a 12-hold muffin tray and some paper cases.


For the chocolate:

  • 9 tablespoons coconut oil
  • 7 tablespoons cacao powder
  • 3 tablespoons maple syrup
  • For the almond nougat:
  • ½ cup (125ml) smooth almond butter
  • 2 tablespoons maple syrup
  • 1 tablespoon ground almonds

For the salted caramel:

  • 1/3 cup (85ml) Plenish almond milk, buy a carton here
  • ¼ cup (60ml) maple syrup
  • 2 pinches flakey sea salt
  • a few drops vanilla extract


  • 1/3 cup blanched almonds (or hazelnuts, or peanut if you prefer)
  • ¼ cup raisins or sultanas


For the chocolate

Preheat the oven to 200, or preheat the grill setting (this is simply to toast the nuts).

First make the chocolate. It’s best to measure the quantity of coconut oil when the oil is liquid, so melt approximately 9 tablespoons of oil very gently in a small saucepan, and then re-measure 9 tablespoons, either into a second small saucepan, or into a glass measuring jug or equivalent. Whisk the coconut oil with 7 tablespoons of cacao powder, 3 tablespoons of maple syrup well to remove any lumps.

Line a muffin tray with paper cases, and spoon a tablespoon of your liquid chocolate mix into the base of each paper case.

Pop this in the freezer to firm up while you make the nougat and caramel.

NOTE: Make sure you have some chocolate left over for the top of each of the treats!

For the salted caramel

Pour the Plenish almond m*lk, maple syrup, sea salt  and vanilla extract into a small saucepan and bring to the boil over a high heat. Allow this to simmer for at least 5 minutes; the mixture will thicken to a glossy, sauce consistency. Once it has reduced by almost two thirds, pour into a small bowl or container and pop in the fridge to cool and firm up.

TIP: Use a rubber spatula here to scrape the mixture from the bowl.

For the nougat

Beat the almond butter with the maple syrup and ground almonds in a small mixing bowl. It will thicken considerable as you beat it, to a dry, malleable consistency.

Toast the almonds in the preheated oven for 4-5 minutes, or under the grill for 2-3. Allow to cool slightly before coarsely chopping.


Remove the chocolate bases from the freezer. Roll the nougat mix into thin ‘sausages’ – about the width of a little finger – and form a circle around the perimeter of each chocolate base; (the hollow in the center will encase the caramel).

Scatter over the chopped almonds and raisins, and press these gently into the nougat so that the stay in place.

Make sure that the caramel is cool (if it’s still hot it will melt through the chocolate!) and spoon a little into the hollow center of each treat, ensuring they each have an even amount.

Put these in the freezer to firm up.

After 15 minutes they will be ready for the final chocolate coating. Reheat and stir the chocolate to make sure it is at a loose, pouring consistency.

Spoon a tablespoon of chocolate onto each treat and then return to the freezer.

SERVING TIP: These should be enjoyed cold straight from the fridge or freezer!


Click here to buy your Plenish nut milks.

For more recipes from Joey click here.

To get your chocolate fix, get your Plenish Savour here.