Vegan Mars Bars

Vegan Mars Bars

Our healthy take on the classic, “mars bars” is one of our all time favourites. This Vegan Mars Bars has a delicious nutty base to give the crunch, a smooth and naturally sweet date-caramel coated with rich dark chocolate. It’s the perfect alternative to satisfying your sweet tooth.

For the caramel we’ve used a combination of cashews and macadamias however you can also just use one or the other. As well, we have included superfood powder, mesquite to enhance the nutritional profile (mesquite also acts as a natural sweetener). This however is completely optional.

For the coating, we recommend choosing a raw dark chocolate (minimum 80% dark).  

Serves 10
Ingredients
Base
  • Buckinis, 1/2 cup (ground to a flour)
  • Cashews, 1/2 cup, (ground to a flour)
  • Dessicated Coconut, 1/2 cup
  • Coconut Oil, 2 tbsp (melted)
  • Coconut Sugar, 1 tbsp
  • Boiling Water, 3 tbsp
  • Himalayan Salt, 1/4 tsp
Caramel
  • Medjool Dates, 1 cup (soaked for a few minutes to soften)
  • Macadamias, 1/2 cup
  • Cashews, 1/2 cup
  • Coconut Oil, 2 tbsp (melted)
  • Vanilla Bean Paste, 1 tsp
  • Hulled Tahini, 1 tbsp
  • Mesquite Powder, 1 tbsp
  • Himalayan Salt, 1/4 tsp
  • Filtered Water, 1/2 cup
  • Cinnamon, 1.4 tsp
Chocolate
  • Dark Chocolate, 150 g
Method
  1. Combine all ingredients for the base in a high-power blender, briefly blend. If the mixture looks a little dry, add a touch more water and/or coconut paste
  2. Press the base into a greased and lined square or rectangular baking tray and place in the fridge while you make the caramel layer.
  3. Combine all caramel ingredients in a high power blender and blend until smooth.
  4. Scoop the caramel on top of the base, spreading evenly. Place in the freezer for 1-2 hours or until firm.
  5. Using a sharp knife, slice into  approx. 15 even pieces.
  6. Melt the chocolate using a double saucepan and then transfer to a shallow bowl. Allow the chocolate to cool slightly and then dip each individual caramel shortbread into the chocolate until fully covered.
  7. Place a sheet of baking paper on a plate to transfer the chocolate covered bars.
  8. Place in the fridge for 10-20 minutes to set.

 

This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.

Blog: https://healthyluxe.com.au

Instagram: https://www.instagram.com/healthyluxe

  

For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls for Vegan Souls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!

Click here to explore our variety of eco-friendly products. Our famous Coconut BowlsWooden Forks and Spoons, and Bamboo Straws are all made by nature, and provide the perfect sustainable accompaniment to any plant-based meal.

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