Mars Bars are one of our favourite sweet treats, but the sugar crash that comes afterwards, and more often that not the guilt, can sometimes ruin the short-lived enjoyment.
But don’t fear! Jacqueline Alwill’s gluten, sugar and dairy-free raw mars bar recipe hits the sweet spot, satisfying the strongest chocolate cravings, without the guilt.
Rar Mars Bar
GF | DF | SF | V
Makes 8 bars
INGREDIENTS
BASE
1 cup cashews
2 tablespoons coconut nectar or maple syrup
2 tablespoons coconut oil, melted
2 teaspoons vanilla paste
CARAMEL:
2 tablespoon tahini
1/4 cup cashew butter
1/4 cup coconut oil
1 cup (8 medjool) dates
2 tablespoons lucuma powder
1 tablespoon maca powder
1 teaspoon vanilla paste
pinch sea salt
CHOCOLATE:
1/2 cup coconut oil
1/2 cup cacao powder
2 tablespoons coconut nectar or maple syrup
METHOD:
- For the base…blend all ingredients together in a high speed food processor. Press into a lined miniature loaf tin approximately 8x16cm or another tin of your preference. Place in freezer whilst making the caramel.
- For the caramel… combine all ingredients in a high speed food processor. Press over the base and place back in freezer to set for 8 hours or overnight.
- For the chocolate…Melt coconut oil on very low heat on stove. Remove from heat and whisk in cacao and coconut nectar until smooth.
- To make the Raw Mars Bar… slice the filling into eight even pieces, trimming any uneven pieces off the sides and place back in freezer for 10 minutes to freeze again as small pieces. Dip evenly into chocolate 2-3 times to coat, then store in freezer to set for 1 hour.
Store in fridge or freezer up to 4 weeks.
+ You can put the trimmings from the bar (before you coat it in chocolate) into a little bowl and pop back in the freezer to mix through yoghurt or ice cream for a little random treat!
