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05 Jan, 2024

Raw Mars Bars

Who else’s childhood favourite was a mars bar? The other day we had a sudden craving and so decided to attempt a healthier take on this loved classic. Spoiler: it succeeded expectations. The perfect level of sweetness, gooeyness, chocolateyness. Enjoy!


Makes 15 bars.


For the nougat layer:

  • 120g cashews
  • 65g ground almonds
  • 1 tsp vanilla
  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • 1/2 tbsp melted coconut oil
  • 2 tbsp almond butter
  • 3 tbsp coconut milk from a tin (the thick part)

For the caramel layer:

  • 14 dates (about 120g)
  • 3 tbsp coconut milk from a tin (thick part)
  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • 150g dark chocolate

You will also need:

  • 23cm square tin
  • Baking paper
  • Skewers


  1. Line a 23cm square tin with baking paper.
  2. Add the nougat ingredients to a food processor and blend until smooth. This might take a few minutes - use a spatula to push the mix away from the sides of the food processor if necessary. Once smooth and well combined, spread the mixture into the lined tin and put into the freezer to set.
  3. Pop the dates into a mug or small bowl and cover with boiling water. Leave to sit for 5 minutes before draining. Add the drained dates to the food processor with the other caramel ingredients. Blend until smooth.
  4. Remove the base from the freezer and spread the caramel over in an even layer. Place back into the freezer for at least half an hour to set again.
  5. Carefully lift the baking paper out of the tin and place flat on a chopping board. Line a medium-sized tray with baking paper.
  6. Run a sharp knife under hot water and then cut the layered base into equal size “bars” and lay them out on the lined tray. Place back in the freezer for 10 minutes.
  7. Meanwhile, melt the chocolate in a medium sized bowl. Remove the bars from the freezer and place the baking paper with the bars on a flat surface. Re-line the tray with baking paper. Gently press the skewer into the nougat layer of the first bar and hold it over the bowl. Spoon over the melted chocolate — keep turning the skewer until the bar is fully covered.
  8. Lay the chocolate-coated bar on the lined tray and carefully remove the skewer. Repeat until all of the bars are coated and then place the tray into the fridge or freezer to set. Once hard, the bars can be stored in an air-tight container in the fridge or freezer.