Homemade Vegan Mars Bars by @healthyalie

40 min

8 servings

🌰

150 g

Blanched almonds

🥥

200 ml

Canned coconut milk

🍦

75 ml

Vanilla extract

🍁

150 ml

Maple syrup

🧂

Salt

🧈

100 g

Almond butter

🥥

60 ml

Coconut oil

🧂

2.5 ml

Coarse salt

150 g

Vegan dark

  1. Soak
    • blanched almonds

    Soak the blanched almonds in a large volume of boiling water for at least 30 minutes; drain them thoroughly.

  2. Blend
    • blanched almonds
    • canned coconut milk
    • pure vanilla extract

    Blend the drained almonds with the canned coconut milk, 1 tablespoon of pure vanilla extract, 50 g maple syrup, and fine salt until completely smooth.

  3. Pour
    • Vanilla extract

    Pour the vanilla mixture into the loaf pan; freeze for 120 minutes, or until firm.

  4. Whisk
    • white almond butter
    • maple syrup
    • Vanilla extract

    Whisk the white almond butter with 80 ml maple syrup, 50 ml melted coconut oil, 2 tablespoons pure vanilla extract, and coarse salt until smooth.

  5. Spread
    • Blanched almonds
    • Vanilla extract

    Spread the almond caramel evenly over the frozen vanilla layer; freeze for 30 minutes, or until firm.

  6. Melt
    • vegan dark chocolate
    • coconut oil

    Melt the vegan dark chocolate with 1 teaspoon coconut oil; stir until glossy and allow it to cool completely.

  7. Cut

    Remove the frozen slab from the loaf pan and cut it into 8 equal bars.

  8. Coat
    • vegan dark chocolate

    Coat each bar in the cooled melted chocolate; place the bars on parchment paper.

  9. Chill

    Chill the coated bars in the refrigerator or freezer until the chocolate shell is completely firm.

Homemade Vegan Mars Bars by @healthyalie

40 min

8 servings

🌰

150 g

Blanched almonds

🥥

200 ml

Canned coconut milk

🍦

75 ml

Vanilla extract

🍁

150 ml

Maple syrup

🧂

Salt

🧈

100 g

Almond butter

🥥

60 ml

Coconut oil

🧂

2.5 ml

Coarse salt

150 g

Vegan dark

Preparation Steps

  1. Step 1/9

    Soak the blanched almonds in a large volume of boiling water for at least 30 minutes; drain them thoroughly.

    🌰blanched almonds
    🥣mixing bowl

  2. Step 2/9

    Blend the drained almonds with the canned coconut milk, 1 tablespoon of pure vanilla extract, 50 g maple syrup, and fine salt until completely smooth.

    🌰blanched almonds
    🥥canned coconut milk
    🍦pure vanilla extract
    🍁maple syrup
    🧂fine salt
    🥄spatula

  3. Step 3/9

    Pour the vanilla mixture into the loaf pan; freeze for 120 minutes, or until firm.

    🍳loaf pan
    🥄spatula

  4. Step 4/9

    Whisk the white almond butter with 80 ml maple syrup, 50 ml melted coconut oil, 2 tablespoons pure vanilla extract, and coarse salt until smooth.

    🌰white almond butter
    🍁maple syrup
    🥥coconut oil
    🍦pure vanilla extract
    🧂coarse salt
    🥣small bowl
    🥄whisk

  5. Step 5/9

    Spread the almond caramel evenly over the frozen vanilla layer; freeze for 30 minutes, or until firm.

    🍳loaf pan
    🥄spatula

  6. Step 6/9

    Melt the vegan dark chocolate with 1 teaspoon coconut oil; stir until glossy and allow it to cool completely.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣small bowl
    🥄spatula

  7. Step 7/9

    Remove the frozen slab from the loaf pan and cut it into 8 equal bars.

    🔪knife
    🪵cutting board

  8. Step 8/9

    Coat each bar in the cooled melted chocolate; place the bars on parchment paper.

    🍫vegan dark chocolate
    📜parchment paper
    🥄spatula

  9. Step 9/9

    Chill the coated bars in the refrigerator or freezer until the chocolate shell is completely firm.

    📜parchment paper

Composition

Ingredients

Types

Nuts, Plant-based dairy, Sweetener, Fat, Seasoning

Ingredients

Blanched almonds, Canned coconut milk, Vanilla extract, Maple syrup, Salt, Almond butter, Coconut oil, Coarse salt, Vegan dark

Notes

Blanched almonds (soaked 1 hour in hot water), Vanilla extract (pure vanilla extract, for the vanilla layer, for the caramel), Maple syrup (or agave syrup, for the vanilla layer, for the caramel), Salt (for the vanilla layer), Almond butter (white almond puree, for the caramel), Coconut oil (melted, for the caramel, optional, for the chocolate coating), Coarse salt (for the caramel), Vegan dark (for the coating, or milk chocolate)

Allergens

Tree nuts, Coconut

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Egg-Free, Plant-based

Calories

365 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 31g, Sugars: 25g, Fat: 25g, Saturated fat: 12g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 3.2mg, Magnesium: 105mg, Potassium: 270mg, Sodium: 145mg

Vitamins

Vitamin E: 6.2mg, Vitamin B2: 0.2mg

Preparation

Time Information

Preparation

40 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

loaf pan, small bowl, mixing bowl, whisk, spatula, knife, cutting board, parchment paper, freezer bag

Appliances

Blender, Freezer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Summer, Party, Afternoon snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Chewy, Crunchy, Firm

Flavors

Chocolatey, Vanilla, Caramel-like, Nutty, Sweet, Salty

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not store at room temperature because the bars melt quickly.), fridge : 60 min (Keep in an airtight container only for short-term softening or serving.,Separate layers with parchment paper.), freezer : 30 days (Store in a sealed freezer bag or airtight container.,Separate bars with parchment paper.,Keep at or below 0°F / -18°C.)