Roughly chop the almonds and toast them briefly in a frying pan until fragrant. Add a small pinch of salt and let them cool a little.
Gently melt the coconut oil over a bain-marie. Stir in the cocoa powder until you have a smooth, glossy cream.
Add the hazelnut butter, maple syrup and honey and stir everything thoroughly. The mixture should be thick but still easy to shape.
Fold in the toasted almonds and shape the mixture into a long log on baking paper. Press it together firmly so it can be cut cleanly later.
Put the log in the freezer until firm. Then cut it into wedges or triangles with a sharp knife.
To serve: leave the nougat almond triangles at room temperature for a short while before eating. This softens the texture and rounds off the flavour.
Good to know
If you like nougat, you'll love these triangles. They're soft, nutty and pleasantly chocolatey. Straight from the freezer they're just right: firm, but not hard.
Swaps
Honey → date paste (also provides fibre); maple syrup → a little more date paste (fruitier, with more texture); hazelnut butter → almond butter (contains vitamin E); coconut oil → ghee (fuller flavour, a different fatty acid profile; contains milk).
Allergens
Contains tree nuts (almonds, hazelnuts) and may be unsuitable for young children because of the firm, nutty pieces; no honey for babies under one year old. In pregnancy, the ingredients are usually fine in normal kitchen amounts unless you have allergies or specific advice from your doctor.
