Full Recipe Down Below ⇩
*2020 UPDATE: I’ve now got a new and improved mars bar recipe which you can find here
Healthy MARS Bars are here! Vegan, gluten free and refined sugar free. This recipe is super easy to make.
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1 ½ cups blanched almonds
1 cup soaked dates
1 tbsp almond butter
½ tsp vanilla bean paste
1/8 tsp salt
¼ cup coconut milk powder or coconut flour
1 ½ cups soaked dates
¼ tsp Himalayan pink salt
¼ cup almond butter
1/3 cup Cashew milk
1/4 cup coconut butter (melted)
150g melted vegan chocolate
1 tsp coconut oil
To make the nougat add the blanched almonds to your food processor and blitz until they form a fine crumb. Add the dates, vanilla bean paste, salt and almond butter and blend again until everything is evenly blended. Finally add in the coconut milk powder and blend for another 30 seconds.
Line a loaf tin with parchment paper and spread the nougat out to form an even layer. Set aside in the freezer.
To make the caramel, add the dates, almond butter, cashew milk and salt to your food processor and blend until the mixture is completely smooth without any lumps. Add the coconut butter and blend again to combine. Spoon the caramel on top of the nougat and place into the freezer. You will want to let it set in the freezer for at least 6 hours, ideally overnight.
Once set, remove the mars slab from the loaf tin and cut into 5-6 mars bars. You could also cut them in half again to make miniature mars bars.
Melt the chocolate and coconut oil over a double boiler.
Dip each bar into the melted chocolate to form an even coating and sit on parchment paper to allow the chocolate to set. You can add a second layer of chocolate if you’d like to go with a thicker coating.
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