Description
These Vegan Mars Bars are a delicious, dairy-free twist on the classic treat, made with wholesome ingredients like almonds, coconut sugar, and medjool dates. Featuring a crunchy nutty base, a creamy caramel layer, and a rich chocolate coating, these bars are perfect for anyone craving a clean, plant-based dessert. They require chilling time but minimal active cooking, making them an excellent make-ahead indulgence.
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 mixture: Add the blanched almonds, coconut sugar, and ¼ tsp sea salt to your food processor and blitz to a fine crumb consistency for a crunchy yet cohesive base.
- Combine the base ingredients: Add almond butter, vanilla extract, and cacao powder to the food processor and blend for another minute until well mixed and sticky.
- Add milk to base mix: Pour in the coconut milk and the chilled thick coconut milk from the can, blending for about 30 seconds until everything combines into a smooth mixture.
- Press base into pan: Line a 7×11 inch baking dish with parchment paper. Press the base mixture firmly into the bottom using a flat-bottomed glass, then place the pan in the freezer to set while you prepare the caramel layer.
- Make the caramel layer: Add the pitted dates, ½ tsp sea salt, almond butter, maple syrup, coconut milk, and coconut oil into a high-speed blender. Blend until smooth and creamy to create a luscious caramel filling.
- Layer the caramel: Spread the caramel evenly over the chilled base using a spatula for an even texture and flavor.
- Freeze to set: Place the layered base and caramel back into the freezer for at least 6 hours or overnight to firm up perfectly.
- Melt the chocolate: Use a double boiler to gently melt the vegan-friendly chocolate, ensuring the temperature stays low enough to prevent melting the bars prematurely.
- Cut the bars: Remove the set slab from the pan and slice it into 14-16 bars, depending on your preferred size.
- Coat bars with chocolate: Hold each bar on top of a fork and spoon the melted chocolate over the top and around the sides to fully coat each bar in rich chocolate.
- Final chilling: Place the chocolate-coated bars on parchment paper and return them to the freezer for 10 minutes to firm up the chocolate before serving.
Notes
- Use chilled coconut milk from the can (the thick cream part) for better texture in the base layer.
- Make sure to use vegan-friendly dark chocolate to keep the bars entirely plant-based.
- Freezing times are essential to ensure the bars hold their shape, so don’t rush the chilling process.
- You can store the finished bars in the freezer for up to 2 weeks, just allow them to sit at room temperature for a few minutes before enjoying.
- Medjool dates are preferred for their natural sweetness and soft texture, but any soft, pitted dates can be used.
