Description
This Vegan Mars Bars recipe offers a delicious plant-based twist on the classic treat, combining a crunchy almond base with a creamy caramel layer made from dates and almond butter, all coated in rich vegan chocolate. Perfect for satisfying your sweet tooth with wholesome, dairy-free ingredients and no refined sugars.
Ingredients
Scale
Base Layer
- 1 ¼ cups blanched almonds
- ¼ tsp sea salt
- 5 tbsp almond butter
- 2 tsp vanilla extract
- ¼ cup coconut sugar
- 1 tbsp cacao powder
- 2 tbsp coconut milk (or other non-dairy milk)
- 1 tbsp chilled coconut milk from a can
Caramel Layer
- 12 medjool dates (pitted)
- ½ tsp sea salt
- 2 tbsp almond butter
- ¼ cup maple syrup
- ½ cup coconut milk (or other non-dairy milk)
- 1 tbsp coconut oil
Chocolate Coating
- 240g vegan-friendly chocolate
Instructions
- Prepare the base: Add the blanched almonds, coconut sugar, and sea salt to your food processor and blitz until you achieve a fine crumb consistency.
- Add flavor and bind: To the ground almonds, add almond butter, vanilla extract, and cacao powder. Blend for another minute or so until fully combined.
- Incorporate liquids: Add the coconut milk and the chilled cream from the top of the coconut milk can to the mixture. Blend for about 30 seconds to create a smooth, cohesive base mixture.
- Set the base layer: Line a 7’ x 11’ baking dish with parchment paper. Press the base mixture firmly into the bottom using a flat-bottomed glass. Place the dish in the freezer to chill while you prepare the caramel layer.
- Make the caramel: In a high-speed blender, combine the pitted medjool dates, sea salt, almond butter, maple syrup, coconut milk, and coconut oil. Blend until smooth and creamy.
- Layer the caramel: Spread the caramel mixture evenly over the chilled almond base using a spatula.
- Freeze to set: Place the entire tray in the freezer for at least 6 hours, or ideally overnight, to allow the caramel layer to firm up properly.
- Melt the chocolate: Using a double boiler, gently melt the vegan-friendly chocolate, taking care not to overheat so as not to melt the set bars when coating.
- Cut bars: Remove the set mars slab from the baking dish and cut it into 14-16 bars of your preferred size.
- Coat with chocolate: Hold each bar on top of a fork and spoon the melted chocolate over the top and around the sides, ensuring each bar is evenly coated.
- Final chill: Place the chocolate-covered bars onto parchment paper and return them to the freezer for 10 minutes to allow the chocolate to set before serving.
Notes
- Use chilled coconut cream from the top of a can for a richer, creamier base texture.
- Ensure the chocolate is not overheated to prevent melting the bars during coating.
- These bars keep well in the freezer and should be stored frozen to maintain texture.
- You can substitute almond butter with other nut or seed butters for variation.
