These vegan mars bar bites are proof that any recipe can be easily veganized without sacrificing the familiar flavors and textures. Try making them and see for yourself!
Ingredients
Nougat:
- 1 ½ cups raw cashews - not soaked
- 1 cup coconut flour
- ½ cup filtered water - plus more when needed
- 1 tbsp melted coconut butter
- 2-3 tbsp rice malt syrup
- pinch of salt
Caramel:
- 1 ½ cups medjool dates - pitted and soaked in warm water for 1 hr
- ⅓ cup maple syrup
- 2 tbsp almond butter
- ⅔ cup coconut oil - melted
- ½ tsp salt
- 1 tsp vanilla bean paste
Chocolate Coating:
- 1 cup cacao powder or cocoa powder
- ¾ cup melted cacao butter
- ⅓ cup 80ml pure maple syrup
- ¼ tsp salt
Instructions
- Make the nougat first by blending the raw cashews and coconut flour in a high powered blender until a fine flour forms. Transfer to a bowl and add coconut butter, rice malt syrup and water and mix until soft dough forms. Add more water if it’s too dry. Transfer to a lined loaf tin and freeze.
- To make the caramel, blend the dates, maple syrup, almond butter, salt and vanilla in a food processor until creamy. Add the coconut oil last and blend until smooth. Spread over the nougat and freeze the whole slice overnight.
- Prepare the chocolate by whisking the chocolate ingredients together until no lumps remain.
- Remove the slice from the freezer and using a sharp knife, slice into bite-sized chunks of your desired bar sizes.
- Dip each bar twice in chocolate, transfer to a cooling/drying rack, and keep in the refrigerator until you are ready to eat.
Notes
Find more of Sam’s recipes on @samkristinemurphy.
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