Chocoholics will love this raw mars bar recipe

Jacqueline Alwill's gluten, sugar and dairy-free raw mars bar recipe hits the sweet spot, without the added guilt.

Raw Mars Bar recipe, Jacqueline Alwill

Mars Bars are one of our favourite sweet treats, but the sugar crash that comes afterwards, and more often that not the guilt, can sometimes ruin the short-lived enjoyment.

But don’t fear! Jacqueline Alwill’s gluten, sugar and dairy-free raw mars bar recipe hits the sweet spot, satisfying the strongest chocolate cravings, without the guilt.

Rar Mars Bar

GF | DF | SF | V

Makes 8 bars

INGREDIENTS

BASE

1 cup cashews

2 tablespoons coconut nectar or maple syrup

2 tablespoons coconut oil, melted

2 teaspoons vanilla paste

CARAMEL:

2 tablespoon tahini

1/4 cup cashew butter

1/4 cup coconut oil

1 cup (8 medjool) dates

2 tablespoons lucuma powder

1 tablespoon maca powder

1 teaspoon vanilla paste

pinch sea salt

CHOCOLATE:

1/2 cup coconut oil

1/2 cup cacao powder

2 tablespoons coconut nectar or maple syrup

METHOD:

  1. For the base…blend all ingredients together in a high speed food processor. Press into a lined miniature loaf tin approximately 8x16cm or another tin of your preference. Place in freezer whilst making the caramel.
  2. For the caramel… combine all ingredients in a high speed food processor. Press over the base and place back in freezer to set for 8 hours or overnight.
  3. For the chocolate…Melt coconut oil on very low heat on stove. Remove from heat and whisk in cacao and coconut nectar until smooth.
  4. To make the Raw Mars Bar… slice the filling into eight even pieces, trimming any uneven pieces off the sides and place back in freezer for 10 minutes to freeze again as small pieces. Dip evenly into chocolate 2-3 times to coat, then store in freezer to set for 1 hour.

Store in fridge or freezer up to 4 weeks.

+ You can put the trimmings from the bar (before you coat it in chocolate) into a little bowl and pop back in the freezer to mix through yoghurt or ice cream for a little random treat!

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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.