In nutritional science we can find two types of stevia: a refined transparent color, which has no flavor or medicinal properties, and another dark and more intense, which is a healing remedy with a strong flavor similar to licorice.
For cooking, we will always use refined stevia, otherwise the taste and recipes will change a lot. Pure stevia is excellent in a medicinal infusion. Both are free from calories.
° 300 grams of ground almonds.
° 4 tablespoons (56 grams) of extra virgin coconut oil.
° 2 tablespoons (30 ml) of refined liquid stevia.
If coconut oil is at a temperature below 25 ° C it will be in a solid state, so we will have to heat it in a water bath or microwave to melt it. We will not let it boil so as not to lose its properties.
Once in a liquid oil, you will mix it well with liquid stevia.
Next we will add almonds ground. We can work with a spoon or directly with clean hands.
When our noodles are well integrated, we will deliver it in silicone mold or in a small carton.
Cover the container with kitchen plastic and put the nougat in the refrigerator. And coconut oil will allow us to stabilize and standardize the nougat well.
After one hour, the nougat will be ready for consumption.