Description
These Vegan Mars Bars are a deliciously decadent and healthier twist on the classic candy bar, featuring a crunchy almond base, creamy caramel layer made from dates and almond butter, and a rich vegan chocolate coating. Perfect for a guilt-free treat, these bars require no baking and set in the freezer for a firm, satisfying bite.
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 almond base: Add the blanched almonds, coconut sugar, and salt to your food processor and blend until it reaches a fine crumbly texture. This forms the crunchy base of your bars.
- Combine the base ingredients: Add the almond butter, vanilla extract, and cacao powder to the crumb mix. Blend again for about a minute to thoroughly combine the ingredients into a smooth dough-like mixture.
- Add coconut milk: Incorporate both the regular coconut milk and the chilled thick coconut milk from the can into the mix. Blend for approximately 30 seconds until everything is well blended and holds together.
- Shape the base layer: Line a 7-inch by 11-inch baking dish with parchment paper. Press the almond mixture evenly into the base using the bottom of a flat glass. Place this in the freezer while you prepare the caramel layer.
- Make the caramel layer: Into a high-speed blender, add the pitted medjool dates, sea salt, almond butter, maple syrup, coconut milk, and coconut oil. Blend until the mixture is smooth and creamy, resembling caramel in texture.
- Spread the caramel: Evenly spread the caramel mixture over the almond base layer using a spatula to create a smooth, uniform layer.
- Freeze to set: Place the layered slab back in the freezer for at least 6 hours, or ideally overnight, to firm up completely.
- Melt the chocolate: Using a double boiler, gently melt the vegan-friendly chocolate. Be careful not to overheat the chocolate to avoid melting the bars when coating.
- Cut the bars: Remove the firmed slab from the baking dish and cut it into 14 to 16 evenly sized bars.
- Coat with chocolate: Hold each bar on a fork and spoon the melted chocolate over the top and sides, ensuring they are fully covered.
- Set the chocolate coating: Place the chocolate-coated bars on parchment paper and return them to the freezer for 10 minutes to allow the chocolate to harden before serving.
Notes
- Use chilled coconut milk cream from the top of the can for a richer and thicker base texture.
- Medjool dates should be soft and fresh for easier blending into a smooth caramel layer.
- Store finished bars in the freezer as they melt quickly at room temperature.
- You can substitute almond butter with other nut butters if preferred, but this may alter the flavor and texture slightly.
- Ensure the chocolate is vegan-friendly if strictly adhering to vegan diets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
