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"Easy Nougat Recipes You’ll Love | Classic, Vegan & Holiday Variations"

SABA
Aug 8
14 min read

1 Classic Easy White Nougat (with Marshmallows)

No candy thermometer needed!

Ingredients:

2 cups mini marshmallows
2 tbsp butter
1½ cups white chocolate chips
1 cup chopped nuts (almonds, pistachios, or peanuts)
1/2 cup dried fruit (cranberries, cherries, etc.)

Instructions:

Melt butter, white chocolate, and marshmallows low and slow.

Stir until completely smooth.

Fold in chopped nuts and dried fruits.

Pour into a lined tray and chill until set hard.

Cut into squares and store chilled.

2. Coconut-Almond Nougat Bites (Healthy Version)

Gluten-free | Refined sugar-free

Ingredients:

1/2 cup coconut flour or desiccated coconut
1/3 cup almond butter or peanut butter
1/4 cup honey or maple syrup
1/4 tsp vanilla extract
Pinch of sea salt

Optional: dark chocolate to coat

Instructions:

Mix all ingredients in a bowl to form a dough.

Roll into small bars or balls.

Chill until firm — optionally dip in melted dark chocolate.

3. Chocolate Nougat Bars (Snickers-style!)

Rich, chewy, and layered

Ingredients:

1/2 cup peanut butter
1/4 cup maple syrup or honey
1/2 cup oat flour or crushed oats
1/2 cup chopped peanuts
Melted dark chocolate (for topping)

Instructions:

Mix peanut butter, sweetener, and oat flour to a smooth consistency.
Add chopped peanuts. Stir.
Press into a lined tray and freeze for 15–20 mins.

Drizzle melted chocolate on top, chill again, and cut into bars.

4. Date-Nut Nougat (No Cook | 3 Ingredients)

Great for energy bites or a post-workout snack

Ingredients:

1 cup soft pitted dates
1/2 cup mixed nuts (cashews, almonds, pistachios)
2 tbsp nut butter

Instructions:

Process everything in a food processor until sticky.
Press into a tray or roll into bites.
Refrigerate and cut into squares.

5. Frozen Yogurt Nougat Bites (Summer Treat!)

Ingredients:

1 cup thick Greek yogurt
2 tbsp honey
1/4 cup chopped nuts
1/4 cup chopped dried fruits

Optional: dark chocolate drizzle

Instructions:

Combine all ingredients.

Spread in a lined tray or silicone molds.

Freeze until firm.

Cut into small pieces & serve cold!

Here are some delicious and easy vegan nougat recipes — all dairy-free, egg-free, and made with natural or plant-based ingredients. Some are chewy, some crunchy, and all are super satisfying:

1. Vegan Coconut-Nut Nougat Bars

Chewy, sweet & naturally gluten-free

Ingredients:

1 cup unsweetened desiccated coconut
1/2 cup almond flour or crushed oats
1/3 cup maple syrup or agave
2 tbsp melted coconut oil
1/4 tsp vanilla extract
A pinch of salt

Optional: melted dark chocolate for coating

Instructions:

Mix all ingredients until a sticky dough forms.
Press into a lined tray or mold.
Chill for 1 hour, then cut into bars or squares.
Drizzle or dip in dark chocolate if you like.

Vegan Chocolate Nougat Bars (Gluten-Free, Milky Way-Inspired)

Rich, creamy homemade nougat bars covered in chocolate. Just 7 essential ingredients and no-fuss prep for a nostalgic classic with a healthy spin.

Ingredients

For the Nougat:

150g raw cashews
130g chilled coconut cream (from the top of a 400ml can of full-fat coconut milk)
50g coconut oil, softened
3 tbsp maple syrup (or agave for less flavor)
1 tsp vanilla extract
50g ground almonds (almond flour)
Pinch of fine sea salt

For the Chocolate Coating:

200g dairy-free dark or milk-style chocolate (use high-quality for best snap and taste)
30g dairy-free white chocolate (for drizzling)
Optional: 1–2 tsp coconut oil (for smoother coating, especially if chocolate is too thick)

Equipment

High-speed blender or food processor
Silicone bar moulds (approx. 10×4cm) or parchment-lined loaf tin
Heatproof bowls for melting chocolate
Baking tray lined with parchment

Directions

1. Prepare Coconut Cream and Cashews

Coconut Cream: Refrigerate the can of coconut milk overnight. Spoon out 130g of the thick solid cream (save or discard the water for smoothies).

Cashews:

Quick method: Soak in water, bring to a boil, then turn off the heat and soak for 15–20 minutes.
Overnight method: Soak in cold water for 6–8 hours.
Drain and rinse thoroughly.

2. Blend the Nougat

Place the rehydrated cashews, coconut cream, melted coconut oil, maple syrup, vanilla, almond meal, and salt into a blender. Blend until completely smooth and creamy — scrape sides as needed.

3. Chill the Nougat

Transfer to silicone bar moulds or lined loaf tin. Level tops with spatula.

Chill for minimum 4 hours or until firm enough to work with (best to chill overnight).

4. Melt the Chocolate

Melt the milk/white and dark chocolate individually in heatproof bowls over a double boiler (or in short burst microwaves).

Optional: Add a small amount of coconut oil if the chocolate is too stiff.

5. Coat the Bars

Take the nougat bars out of the moulds and dip each one into the melted chocolate using a fork. Let excess drip off.
Place on a lined tray and chill for 5 minutes.
Drizzle with melted white chocolate using a spoon or piping bag.

Set in the fridge.

Storage

Store in an airtight container:

Fridge: 1 week

Freezer: 1 month (let sit 5–10 mins room temp to eat)

Optional Add-Ins & Variations

Add 1 tbsp cacao powder to nougat for a richer chocolate center.
Swirl in peanut butter or hazelnut spread before freezing for a twist.
For crunch, include crushed rice puffs or chopped roasted nuts.
A pinch of miso paste (¼ tsp) for depth of umami (surprisingly great with chocolate!).

Vegan Almond Nougat (No Egg Whites, No Dairy)

Soft and chewy nougat with roasted almonds — no egg whites required! Perfect for candy bars, gift boxes, or an after-dinner sweet treat paired with your coffee.

Ingredients

For the Nougat:

100ml aquafaba (canned chickpeas liquid, unsalted)
150g caster sugar
100g light corn syrup (or brown rice syrup for a less processed option)
1 tbsp coconut oil or vegan butter
1 tsp vanilla extract
Pinch of salt
100–150g whole roasted almonds (slightly toasted)

Optional:

1 tsp garlic, lemon juice or cream of tartar (stabilizes garlic, aquafaba and prevents stickiness)
Edible rice paper (lining, prevents sticking)
Hazelnut meal or almond meal (adds structure and flavour)
1 tbsp maple syrup (complexity to flavor)

Equipment

Candy thermometer (extremely helpful)
Stand mixer or hand mixer
Saucepan
Loaf pan or silicone moulds
Parchment paper or rice paper

Directions

1. Prep the Pan

Line a loaf tin or mould with parchment paper or rice paper. Grease gently if using parchment.

2. Toast the Almonds

Toast the almonds in an oven or dry pan at 160°C (320°F) for 8–10 minutes or until golden light. Let cool.

3. Whip the Aquafaba

With a stand mixer, whip aquafaba (and lemon juice/cream of tartar, if using) on high speed to stiff peaks — about 8–10 minutes.

4. Heat the Syrup

In a saucepan, mix sugar, corn syrup, and a tablespoon of water. Heat over medium-high and not stir until the syrup reaches 125°C (260°F) — hard ball stage. (Do use a candy thermometer for optimal results.)

Handle with care: syrup is very hot.

5. Mix Syrup & Aquafaba

With low speed on the mixer, slowly pour in the hot syrup into whipped aquafaba. When all added, increase speed to medium-high and whip until mixture becomes thick and glossy — about 5 minutes.

6. Add Nuts & Flavor

Add coconut oil (or vegan butter), vanilla, salt, and maple syrup (if using). Fold in roasted almonds immediately before the nougat hardens.

7. Chill & Set

Press the nougat into the lined tin, pressing down and smoothing the top. Cover with an additional layer of parchment or rice paper.

Leave to set at room temperature for 4–6 hours or in the fridge for 1–2 hours.

To Serve

Cut with a sharp knife into squares, bars, or logs. Chill the nougat first to obtain clean cuts, and lightly oil the knife.

Storage

Room temp: 5–7 days in an airtight container

Fridge: 2 weeks max

Freezer: 1–2 months (wrap tightly and thaw at room temperature)

Tips & Variations

Add in dried cherries, cranberries, or chopped pistachios for a holiday twist.
Dip or drizzle in melted dark chocolate for an indulgent treat.
Want firmer? Apply higher syrup heat (130–135°C for firmer bite).
Want softer? Apply more coconut oil or lower syrup temp by a bit.

Date Caramel Nougat Bars

Crumble-topped almond flour nougat base slathered with indulgent date caramel and crunchy almonds, covered in a dark chocolate shell with drizzle. Vegan by nature, gluten-free, and sweetened with Medjool dates.

Ingredients

Almond Flour Nougat Base:

1 ½ cups almond flour
4 tbsp natural almond butter
¼ cup soft Medjool dates, pitted (about 4-5)
1–2 tbsp unsweetened almond milk (only if needed for blending)
A pinch of salt

Date Caramel Layer:

1¼ cups pitted Medjool dates
¼ cup almond butter
1–2 tbsp unsweetened almond mil
½ cup roasted almonds, chopped

Optional: ½ tsp vanilla extract or pinch of cinnamon

Chocolate Coating:

1 cup Hu Kitchen Gems (or ~6 oz good-quality vegan dark chocolate)
1–2 tsp coconut oil (for smoother coating and easier melting)

Instructions

1. Prepare the Pan

Line an 8×8-inch baking dish with parchment paper, with overhang on sides for easy removal later.

2. Make the Nougat Base

In a food processor, combine:

Almond flour
Almond butter
Soft dates
Salt

Mix until sticky dough forms. Add 1 tbsp almond milk at a time until it holds together if too dry.
Press the mixture firmly and evenly into prepared pan.

Tip: Pack it tightly with the bottom of a flat glass or spatula for clean layers.

Chill for 15–20 minutes to set up.

3. Make the Date Caramel

In the same cleaned-out food processor, mix:

Medjool dates
Almond butter
Almond milk
Vanilla/cinnamon (if using)
Blend until super-smooth, scraping down as needed.
Spread evenly over cold nougat layer.

Top with sprinkles of chopped roasted almonds and press them gently into the caramel so that they will stick.
Freeze for 30–40 minutes until firm enough to cut.

4. Cut the Bars

Transfer to pan with parchment handles. Place on cutting board and cut into 12–16 bars or squares with sharp knife.

Cut bars out on parchment-lined baking sheet and place in freezer for 15 minutes (this helps with chocolate coating).

5. Melt Chocolate

Melt in small saucepan or double boiler:
Hu Kitchen Gems
Coconut oil
Heat, stirring over low heat until smooth. Take off heat.

6. Coat the Bars

Working quickly:

Dip bottoms of every bar into melted chocolate and put on the baking sheet.
Once all bottoms have been coated, drizzle remaining chocolate over tops in a zigzag pattern.

Tip: Spoon or piping bag for tidy drizzle.

Refrigerate for 30 minutes, or until the chocolate has set.

Storage

Fridge: 3–5 days in an airtight container
Freezer: 2 months (layer apart with parchment)

Optional Upgrades

Substitute crushed peanuts for almonds for a genuine Snickers taste
Add a small amount of miso paste (¼ tsp) or espresso powder (⅛ tsp) to the caramel for complexity

Add hazelnut butter and garnish with chopped hazelnuts to create Ferrero Rocher–style bars

Add protein powder to the nougat base for a functional snack

Silky Vegan Chocolate Hazelnut Nougat

Rich, moist chocolate nougat made with toasted hazelnuts, dark chocolate, and vegan butter. Wonderful as a standalone snack, truffle filling, or constructed into candy bars. Egg-free and dairy-free by design.

Ingredients

150g toasted hazelnuts (peel skins if available, for a more silky texture)
100g icing sugar, sifted
120g dark chocolate (75% cocoa solids or more, vegan)
50g vegan block butter (such as Naturli, Miyoko's, or Flora Plant)
½ tsp vanilla bean paste (or extract)
Pinch of fine sea salt (optional, for flavor)

Equipment

Food processor or high-speed blender
Small saucepan or double boiler
18×18 cm (7x7 inch) square baking dish
Parchment paper
Rubber spatula

Instructions

1. Toast the Hazelnuts (if not pre-toasted)

Preheat oven to 180°C (350°F). Spread hazelnuts on a tray and bake for 8–10 minutes, until golden and fragrant.
Rub in a clean towel to remove most of the skins. Let cool.

2. Melt the Chocolate

Over a pan of gently simmering water (or in brief bursts in the microwave), melt:

Dark chocolate
Vegan butter
Vanilla bean paste
Stir until smooth. Let cool a bit (to about body temperature, not hot).

3. Blend the Hazelnut Base

Place toasted hazelnuts in a food processor. Pulse several times, then add the icing sugar.
Blend until you have a thick hazelnut butter, scraping the sides as needed. This will take a couple of minutes.

You're aiming for a glossy, slightly smooth paste — the sugar will emulsify it for you.

4. Blend Chocolate & Hazelnut Mixture

With the blender running (or pulsing), add the melted chocolate mixture slowly to the hazelnut base.

Blend until well mixed and a thick, glossy batter forms.
Add salt (if using), stir once more.

The texture should be similar to a firm, spreadable ganache.

5. Set the Nougat

Line your 18×18 cm tin with parchment paper (with some overhang). Pour in the nougat and level the surface.
Cover with another piece of parchment and press down lightly to level.

Chill for at least 4 hours, or until firm.

Serving & Storage

Use immediately: Cut into bar shape, cubes, or used as a candy center.

Short-term: Cut into portion and keep in an airtight container.

Refrigerator: Keep for around 1 week

Freezer: 2 months

Optional adjustments

Add 1 tbsp cocoa powder to deepen the chocolate.
Fold in crushed roasted hazelnuts or puffed quinoa for texture.
Add a layer of melted chocolate on top before refrigerating for a harder texture.
Add in 1 tsp of espresso powder for a mocha flavor.

Nut-Free Vegan Chocolate Nougat

A decadent, allergen-friendly version produced without nuts, using sunflower seeds or tahini as the foundation — perfect for nut allergy sufferers.

Ingredients (Nut-Free Version):

150g lightly toasted sunflower seeds (or 100g tahini for a more fluid, instant alternative)
100g sifted icing sugar
120g dark chocolate, vegan
50g vegan butter or refined coconut oil
½ tsp vanilla bean paste or extract
Pinch of salt

Instructions

Lightly roast sunflower seeds to bring out flavor. Blend with icing sugar until you get a smooth consistency (seed butter consistency).

With tahini, you do not need to blend and can mix with chocolate.

Use the same instructions as in the original recipe but gently blend — sunflower seeds taste bitter when over-blended.

Storage & Use: Same as original — perfect for snacking, bar filling, or use in multi-layer confections.

Chewy Vegan Nougat (Candy Bar-Type, similar to Milky Way or 3 Musketeers)

This one copies that soft-chewy, airy texture you get in classic nougat candy bars but 100% egg-free and dairy-free.

Ingredients (Chewy Style):

100ml aquafaba (liquid from a can of unsalted chickpeas)
½ tsp cream of tartar (optional, helps stability)
150g caster sugar
120g corn syrup or brown rice syrup (for chew and stability)
50g coconut oil or vegan butter
1 tsp vanilla extract or paste
¼ tsp salt
100g melted dark chocolate (optional, to fold in or layer)

Instructions:

Whip Aquafaba

Using a stand mixer, whip aquafaba + cream of tartar until stiff peaks (6–8 minutes).

Make Sugar Syrup

Heat sugar + syrup in a saucepan to 125–130°C (hard-ball stage) with a candy thermometer. Don't stir after boiling.

Combine Carefully

Add the hot syrup gradually to the whipped aquafaba and mix on low. Then beat at high speed and whip another 5–7 minutes until thick and shiny.

Add Fat & Flavor

Mix in melted vegan butter, vanilla, and salt. Optional melted chocolate can be folded in for a chocolate nougat version.

Pour & Set

Pour into lined tin. Smooth level and set for several hours (or briefly chill in fridge). Cut and coat with chocolate if desired.

Texture:

Light, chewy, and slightly sticky like original candy bar nougat.

Perfect for homemade vegan Snickers, Mars, or Milky Way knockoffs.

Nut-Free Vegan Chocolate Nougat (Sunflower Seed or Tahini-Based)

Rich, smooth, and creamy — a nut-free fusion of Gianduja and nougat. Eggs-free by default, dairy-free, and gluten-free.

Ingredients (Makes ~400g nougat)

Base:

150g lightly toasted sunflower seeds
(or use 100g smooth tahini for no blender required)
100g sifted icing sugar
50g vegan block butter (like Naturli, Miyoko's, or Flora Plant)
½ tsp vanilla bean paste (or extract)
Pinch of fine salt

Chocolate:

120g dark chocolate (min. 70–75% cocoa solids, vegan)

Equipment

Food processor (if using sunflower seeds)
Small saucepan or double boiler
18×18 cm square tin (or equivalent)
Parchment paper
Rubber spatula

Instructions

1. Toast the Seeds (if using whole sunflower seeds)

Lightly toast seeds in a dry pan or oven at 160°C (320°F) for 6–8 minutes, stirring often, until fragrant.
Let cool completely before blending.

2. Make the Seed Butter

Add toasted sunflower seeds and sifted icing sugar to a food processor.

Blend until smooth, scraping down the sides of the bowl periodically. This will take 5–8 minutes or so depending on your processor.

Don't rush it — you want it as smooth as possible. If using tahini, skip this step.

3. Melt the Chocolate

Melt the dark chocolate, vegan butter, and vanilla together in a saucepan or double boiler.

Stir until melted and glossy. Let cool a bit (to lukewarm, not warm).

4. Mix Together

Combine your sunflower butter or tahini-sugar combination with the melted chocolate mixture.

Stir or blend until well combined into a thick, creamy batter.

Add a pinch of salt and combine.

5. Set the Nougat

Line the tin with parchment paper (with overhang to be able to lift it out later).

Fill with the nougat and smooth. Tap to remove bubbles.

Cover with a second layer of parchment and press gently to level the surface.

6. Chill

Refrigerate at least 4 hours, or until firm.

Cut into bars, cubes, or as a candy layer.

Storage

Fridge: Up to 1 week in an airtight container

Freezer: Up to 2 months (thaw lightly before serving)

Optional Add-ins

Add crispy rice cereal, toasted seeds, or coconut flakes for texture

Add a pinch of orange zest or instant espresso powder for added flavor twist

Finish with a sprinkle of melted chocolate + sea salt for a sophisticated finish

Chewy Vegan Nougat (Aquafaba-Based, Candy-Bar Style)

Dairy-free, egg-free, and made for layering into bars or snacking on its own. Soft, stretchy, and sweet — just like traditional confections.

Ingredients (Makes 12 bars or ~500g nougat)

Main:

100 ml aquafaba (unsalted chickpea brine)
½ tsp cream of tartar (optional but improves stability)
150g caster sugar
100g brown rice syrup (or corn syrup — essential for chewy texture)
1 tsp vanilla extract or paste
30g vegan butter or refined coconut oil
Pinch of fine sea salt

Equipment

Stand mixer (or electric hand mixer)
Candy thermometer (crucial!)
Saucepan
Parchment-lined loaf tin or square pan
Heatproof bowl

Instructions

1. Whip the Aquafaba

With a stand mixer, combine:

100ml aquafaba
½ tsp cream of tartar

Whip on high speed until stiff peaks are formed — approximately 6–10 minutes. The mixture should be shiny and firm.

Tip: Cold aquafaba whips better — chill for 10 minutes before whipping.

2. Make the Hot Syrup

In a pan, combine:

150g caster sugar
100g brown rice syrup

Boil over the heat at a medium temperature without stirring. Heat to 125–130°C (260–266°F) with a candy thermometer — hard-ball stage.

Extremely careful — scalding hot syrup burns. Don't handle!

3. Add the Syrup to Aquafaba

With the mixer still low, slowly pour the hot syrup into the whipped aquafaba.

Once fully added, bring mixer to medium-high and whip for a further 5–7 minutes, until thick and lightly stretchy.

4. Add Flavor & Fat

Add:

30g melted vegan butter
1 tsp vanilla extract
Pinch of salt
Mix just until combined. The texture should now be fluffy, glossy, and chewy but scoopable.

5. Set the Nougat

Transfer to a parchment-lined loaf tin or square pan. Smooth surface with a spatula.
Let cool at room temperature for 1–2 hours, or chill to speed things up.

When set, lift and cut into bars, squares, or candy pieces.

Storage

Fridge: 7–10 days (airtight container)
Freezer: Up to 2 months (wrap well to prevent drying)

Smooth Vegan Chocolate Hazelnut Nougat (Spreadable Texture)

Decadently rich, creamy, and soft. Delicious to spread, candy bar core, or freeze into bite-sized nibbles. Ready in minutes with just a blender.

Ingredients (Yields ~400g spreadable nougat)

150g toasted hazelnuts (skins removed, see tips below)
100g sifted icing sugar
120g dark chocolate (70–75%, vegan)
50g vegan butter (block-style, not margarine)
1 tbsp refined coconut oil (optional, for added silkiness)
½ tsp vanilla bean paste or extract
Pinch of salt (depth)

Tools You'll Need

Food processor or high-speed blender (such as Vitamix)
Small saucepan or double boiler
Rubber spatula
Jar or airtight container

Instructions

1. Toast & Peel the Hazelnuts (if not pre-roasted)

Hazelnuts roast at 180°C (350°F) for 8–10 minutes until aromatic.

Rub in a clean towel to remove skins (some skin is fine).

Optional shortcut: Use pre-roasted, peeled hazelnuts.

2. Melt the Chocolate

In a heatproof bowl heated over gently simmering water (or microwave in 20-sec bursts), melt:
Dark chocolate
Vegan butter
Coconut oil (if using)
Vanilla extract
Stir until smooth and then remove from the heat and allow to cool slightly.

3. Make the Hazelnut Paste

In a food processor:

Add hazelnuts and pulse to chop them up.
Add icing sugar and process for 3–5 minutes, scraping down sides, until a smooth, buttery paste.

Be patient — it will go from crumbly → doughy → shiny.

4. Whisk in Chocolate

With the blender running, slowly pour the melted chocolate mixture into the hazelnut paste.
Whisk until smooth and spreadable.
Whisk in salt and again for ultimate emulsification.