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Raw Mars Bars (GF, DF, Grain-Free and Refined Sugar-Free)

The most deliciously decadent Raw Mars Bars! My take on a classic candy, but made with real, wholesome ingredients and inspired by my visit to the Melbourne-based café, Serotonin Dealer, I visited on my 2018 trip to Australia. 
Makes a loaf tin’s worth (roughly 9x5 sized tin); cut into whichever size and shape you prefer. Takes about 2 hours start to finish, depending how long you freeze the base/filling layers. Storing instructions below.
Total Time 2 hours
Servings 8 - 10 bars
Author Rachael DeVaux

Equipment

  • Food processor
  • loaf tin
  • baking sheet

Ingredients

Base

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 3 tablespoon hemp seeds (optional, can sub with ground flaxseed)
  • 1 tablespoon maple syrup
  • 2 tablespoon filtered water
  • 1/4 teaspoon cinnamon
  • Pinch sea salt

Filling

  • 3/4 cup almond butter
  • 1/2 cup melted coconut oil
  • 2 1/2 tbsp maple syrup
  • 1/4 cup filtered water

Chocolate Coating

  • 3/4 chocolate bar, melted (I used Evolved Chocolate – Signature Dark Chocolate Bar)
  • 1 teaspoon melted coconut oil
  • Pinch flakey sea salt (I like Maldon)

Instructions

Base and Filling

  • In a food processor, pulse together all base ingredients until it reaches a dough-like consistency.
  • Press dough-like base into bottom of parchment paper-covered loaf tin and freeze for 10 minutes while you make the filling.
  • In same food processor, pulse together all filling ingredients. Pour filling over the top of the chilled base and freeze once more for about 1-2 hours, or until firm.
  • Once firm, remove from loaf tin, place on cutting board and use a knife to cut into rectangles (or desired shape/size).

Chocolate Coating

  • Break up your chocolate bar of choice into a medium bowl and add coconut oil. Melt together by warming in the microwave for 30 second intervals, stirring in between, until completely liquified. You could also heat the chocolate + coconut oil over the stove, if preferred.
  • Dip each bar into melted chocolate until fully covered. Place fully-coated bars on a parchment paper-covered baking sheet (or freezer-safe plate) and place back into the freezer to harden, about 10-15 minutes.

Serve and Store

  • Remove from freezer, sprinkle sea salt over top and enjoy.
  • Store in airtight container in freezer for up to 6 months, if they last that long!