Raw Mars Bar Chocolate Slice
Servings
12bars
Servings
12bars
Ingredients
Nougat Base
  • 3/4cup almond meal+ 2 tbsp extra
  • 1/2cup cashew butter
  • 3tbsp rice malt syrup
  • 1tbsp maple syrup
  • 1tbsp coconut oilmelted
  • 1tbsp almond milk
  • 1/2tsp vanilla powderor vanilla extract
Caramel
  • 3/4cup dateschopped
  • 3tbsp maple syrup
  • 3tbsp almond butter
  • 2tbsp almond milk
  • 1tbsp coconut oilmelted
  • 2drops caramel flavour syrupor caramel extract
Chocolate coating
  • 150grams dark chocolate
  • 1tbsp coconut oil
  • chopped almondsto decorate
Instructions
Nougat Base
  1. Line a deep slice tray with baking paper and set aside.
  2. In a small saucepan, heat cashew butter with rice malt and maple syrups until they mix together.
  3. Combine all base ingredients in a food processor and blend to a thick paste.
  4. Pour the mixture into the tray and spread the top so that it is even.
  5. Put tray into the fridge while preparing the caramel mixture.
Caramel
  1. Mix all ingredients until it forms a paste like a thick caramel, and then spread this on top of the base mixture.
  2. Put tray back into the fridge for 5 hrs or ideally overnight.
Chocolate coating
  1. Line a baking sheet with baking paper and set aside.
  2. Take the tray out of the fridge and cut the mixture into 12 slices.
  3. Melt the chocolate with the oil and then dip each slice into the chocolate, then place on the baking sheet.
  4. Once all slices are done, sprinkle with the chopped almonds, if using.
  5. Place in the fridge for 30 minutes or until the chocolate has set.
  6. Store in an airtight container in the fridge.
Recipe Notes

170 calories each.

Print Recipe
Raw Mars Bar Chocolate Slice
AMAZING raw 'mars bar' chocolate slice
Course Desserts
Cuisine Chocolate
Servings
bars
Ingredients
Nougat Base
  • 3/4 cup almond meal + 2 tbsp extra
  • 1/2 cup cashew butter
  • 3 tbsp rice malt syrup
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil melted
  • 1 tbsp almond milk
  • 1/2 tsp vanilla powder or vanilla extract
Caramel
  • 3/4 cup dates chopped
  • 3 tbsp maple syrup
  • 3 tbsp almond butter
  • 2 tbsp almond milk
  • 1 tbsp coconut oil melted
  • 2 drops caramel flavour syrup or caramel extract
Chocolate coating
  • 150 grams dark chocolate
  • 1 tbsp coconut oil
  • chopped almonds to decorate
Course Desserts
Cuisine Chocolate
Servings
bars
Ingredients
Nougat Base
  • 3/4 cup almond meal + 2 tbsp extra
  • 1/2 cup cashew butter
  • 3 tbsp rice malt syrup
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil melted
  • 1 tbsp almond milk
  • 1/2 tsp vanilla powder or vanilla extract
Caramel
  • 3/4 cup dates chopped
  • 3 tbsp maple syrup
  • 3 tbsp almond butter
  • 2 tbsp almond milk
  • 1 tbsp coconut oil melted
  • 2 drops caramel flavour syrup or caramel extract
Chocolate coating
  • 150 grams dark chocolate
  • 1 tbsp coconut oil
  • chopped almonds to decorate
AMAZING raw 'mars bar' chocolate slice
Instructions
Nougat Base
  1. Line a deep slice tray with baking paper and set aside.
  2. In a small saucepan, heat cashew butter with rice malt and maple syrups until they mix together.
  3. Combine all base ingredients in a food processor and blend to a thick paste.
  4. Pour the mixture into the tray and spread the top so that it is even.
  5. Put tray into the fridge while preparing the caramel mixture.
Caramel
  1. Mix all ingredients until it forms a paste like a thick caramel, and then spread this on top of the base mixture.
  2. Put tray back into the fridge for 5 hrs or ideally overnight.
Chocolate coating
  1. Line a baking sheet with baking paper and set aside.
  2. Take the tray out of the fridge and cut the mixture into 12 slices.
  3. Melt the chocolate with the oil and then dip each slice into the chocolate, then place on the baking sheet.
  4. Once all slices are done, sprinkle with the chopped almonds, if using.
  5. Place in the fridge for 30 minutes or until the chocolate has set.
  6. Store in an airtight container in the fridge.
Recipe Notes

170 calories each.