Line two large baking sheets with silicone mats or wax paper. Set aside.
Cut the nougat into 24 bars using a sharp knife or a bench scraper. You may need to dip your knife or scraper in hot water before cutting to prevent sticking.
In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Pour about one-third of the chocolate mixture onto one of the prepared baking sheets and spread it evenly with an offset spatula.
Place the nougat bars on top of the chocolate layer, leaving some space between them. Press them down slightly to adhere.
Pour the remaining chocolate mixture over the bars, making sure to cover all sides completely. Use an offset spatula to smooth out any excess chocolate.
Refrigerate until the chocolate is set, about 20 minutes.
To serve:
Remove the bars from the fridge and peel off any excess chocolate from around them. Cut off any uneven edges if desired.
Enjoy at room temperature or store in an airtight container in the fridge for up to two weeks.
Nutrition per serving (1 bar):
Calories: 440 kcal
Fat: 18 g
Saturated fat: 11 g
Carbohydrates: 72 g
Sugar: 63 g
Fiber: 2 g
Protein: 4 g
*You can make your own soy milk powder by blending dry soybeans in a high-speed blender until they form a fine powder. Then, spread the powder on a baking sheet and bake in a low oven (200°F/93°C) for about an hour, stirring occasionally, until dry and crisp. Let it cool completely before using or storing in an airtight container.
**Cocoa butter is the fat extracted from cocoa beans. It gives chocolate its smooth and creamy texture and helps the nougat set firmly. You can find it online or at some specialty stores.
