THE HEALTHIER MARS BAR
If you were a fan of Mars bars, you'll probably appreciate these vegan mars bars. They consist of layers of almond nougat and sweet caramel encased in dairy-free chocolate, such a perfect combination. People often ask me if I eat everything I make, and usually, I share most of the treats with friends and family and just try one or two pieces myself (you know quality checks and all that).
But these bars, on the other hand, let me tell you. I just couldn't keep away from them and definitely had more than my daily dose of chocolate while they were in the house. And in a house with three vegans, they did not last very long! But vegan or not, I'm sure you or whoever you give them to try will love them too.
EASY TO MAKE
These mars bars are really simple to make and are put together in three stages; a nougat base, a caramel center, and a chocolate coating.
1. THE NOUGAT BASE
Regular mars bars have a distinct nougat base. The main ingredient for this version of mars bars is blanched almonds. it's sweetened using coconut sugar and the addition of almond butter and coconut milk adds to the flavor and creaminess of the base layer.
BLANCHED ALMONDS
Blanched almonds are regular almonds that have had their skins removed. This nougat part of this recipe calls for blanched almonds as the base. If you're not able to find blanched almonds you can make them at home very easily. Simply add the almonds to a pot of boiling water, allow them to boil for 60 seconds. Strain the almonds and immediately place them into a bowl of cold water until they are at room temperature. Then drain the water and use your fingers to squeeze the skin away from the almonds. Blot them with some kitchen paper to dry them off before use.
2. THE CARAMEL CENTRE
The center of these bars is a twist on classic date caramel. I use a lot of different variations of date caramel in my recipes, and you'd be surprised how much you can vary the flavors and textures by adding different ingredients. The almond butter and coconut milk make this version perfectly creamy and soft while complimenting the almond flavor of the nougat layer.
3. THE CHOCOLATE COATING
For the chocolate coating, I used store-bought vegan-friendly "milk" chocolate, which can be found widely available these days. You could also use dark chocolate, which is oftentimes dairy-free by default, just be sure to check the labels!
If you're feeling a little more adventurous and have a bit more time on your hands, why not try making your own dairy-free chocolate from scratch? Check out my recipe for homemade dairy-free coconut milk chocolate.
UPDATE: Do not directly dip the bars in the melted chocolate as this may encourage the filling to melt. Instead, carefully hold sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.
HOW TO STORE THEM
I must admit, storing these chocolate treats in the house during a lockdown and managing not to eat them all in one day has proven to be a challenge!
When they're not in your mouth, these bars need to be chilled because these bars have a soft center. You can of course keep them in the fridge but I think that they taste best when stored in the freezer, as the inside doesn't freeze but the outer chocolate shell becomes crisp (think biting into a magnum ice-cream that has a mars bar's filling!).
My next plan for these vegan mars bars is to remake them with an ice-cream layer in the middle, hello summer. So make sure you stay tuned for that one, which will likely be in the near future cos the sun's been out blazing here lately.
WHY MAKE THIS RECIPE?
- Plant-based and vegan-friendly
- No-fuss recipe
- A nostalgic remake of a classic candy bar
- Easy to make
- Minimal ingredients
- No-bake
- Egg-free
- Dairy-free
More vegan CopyCat candy
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📖 Recipe
Vegan Mars Bars
Ingredients
NOUGAT
- 1 ¼ cups (156 g) blanched almonds
- ¼ tsp (1.25 g) sea salt
- 5 tbsp (74 g) almond butter
- 2 tsp (10 ml) vanilla extract
- ¼ cup (60 g) coconut sugar
- 1 tbsp (15 g) cacao powder
- 2 tbsp (30 ml) coconut milk or other non-dairy milk
- 1 tbsp (15 g) chilled coconut milk from a can * see notes
CARAMEL
- 12 medjool dates pitted
- ½ tsp (2.2 g) sea salt
- 2 tbsp (30 g) almond butter
- ¼ cup (60 ml) maple syrup
- ½ cup (118 ml) coconut milk or other non-dairy milk
- 1 tbsp (15 g) coconut oil
COATING
- 240g (237 oz) vegan-friendly chocolate
Instructions
- Add the blanched almonds, coconut sugar and salt to your food processor and blitz to a fine crumb consistency.
- Add the almond butter, vanilla extract and cacao powder and blend for another minute or so to combine.
- Lastly, add the milk and chilled coconut milk from the top of the can to the mix and blend for about 30 seconds to combine.
- Line the bottom of a baking dish (7' x 11') with parchment paper. Press the mixture into the base of the pan using a flat bottomed glass. Set aside in the freezer while you prepare the caramel layer.
- For the caramel, add all of the ingredients to a high speed blender and blend until smooth and creamy.
- Spread the caramel out evenly over the base using a spatula.
- Place in the freezer to set for at least 6 hours or overnight if possible.
- Melt the chocolate over a double boiler, make sure it doesn't get too hot as this will melt the bars, so you just want to heat it enough to melt the chocolate.
- Take the mars slab out of the baking tray and cut into 14-16 bars.
- Carefully hold sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.
- Sit the chocolate covered bars on a sheet of parchment paper and place back in the freezer for 10 minutes before serving.
Notes
- Chilled canned coconut milk: place a can of coconut milk in the fridge overnight. The cream will separate to the top of the can once chilled. Use the thick cream from the top of the can for this recipe.
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Hi I mss Mars very much and since I stumbled on your recpe I decided to make it. But I cannot obtain almond butter where I am. Any sub. Thanks
God bless And Happy New Year
Joe
Hey dear Christina,
Thanks for your answer about the Deeper 8x8 Square Pan..
But is it for Mars Bars too?
Because you said a 11x7 un description..
I also found one besides the 8x8..
I understand that the 8x8 will be useful in many recipes...
But for the 11x7 below?
If I can make Mars with 8x8 would be great!
Thanks!
Henri 😉
Hi Henri,
You can use either, I mentioned before. It doesn't matter - the square pan may be a little taller. But there is no need to buy another pan especially as both work.
Hey Christina,
It is my birthday today!
I buyed the 8x8 Square Pan especially since I discovered your recipes and hope Mars Bars will be great with it?
Because in the recipe page you dont talk about 8x8 only 11x7...whereas for Snickers you told both options..
Thanks again!
Hey Christina,
I also left this comment on Snickers page but I wanted to be sure it can also work with Mars..😉😅
For the 8x8 Square Pan I just discovered there were 2 versions..
I dont know which one I sent to you but you are the 2 in links below..
Which one would be perfect for many of your recipes like Bars (Mars Snickers), Brownies, and Cheesecakes?
I guess it is the deeper one? But Bars and Brownies are not so high..Cheesecakes are...so I need your opinion..
https://www.amazon.fr/Master-Class-Moule-g%C3%A2teau-Anti-adh%C3%A9sif/dp/B004VQX8A8
The deeper one:
https://www.amazon.fr/Master-Class-g%C3%A2teau-profond-Anti-adh%C3%A9sif/dp/B000FU8DJU?ref_=ast_sto_dp
Thanks!
Henri 🙂
Hi,
The deeper one with removable base.
Hey Christina thanks so much!
I also found a 11x7 as you advised this size in recipe infos!
And in Springform pan! SovI guess it maybe easier to remove from the Pan..like for Cheesecakes!
But is it useful for others of your recipes?
Because Snickers and Brownies you always ask forxa 8x8 square..
https://www.amazon.fr/4860-Petit-rectangulaire-p%C3%A2tisserie-Inoxydable-Anthracite/dp/B06WGTQDBZ/ref=asc_df_B06WGTQDBZ/?tag=googshopfr-21&linkCode=df0&hvadid=215334325896&hvpos=&hvnetw=g&hvrand=9340548357533581672&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9056533&hvtargid=pla-413439502237&psc=1
Sorry I try to respect the informations you givecso I search molds and pans appropriate..
But if 8x8 deeper fit for many things it is great!
Hey dear Christina,
I was looking in my house and found a Lasagna Glass Dish which is 11x8 but you ask for 11x7 Dish...
So it would be good?
Otherwise the 8x8 with removable base I especially bought for your Snickers is better?
And for the 1st MARS recipe on YouTube you use a LOAF PAN...which size please?
(I can also use the same Dish or square pan 8x8 for this 1st Mars recipe?)
#NOUGAT
I see you said in anothet comment we can substitute 15g Chilled Coconut Milk with more Almond butter (same quantity?)
I love Coconut Milk but if we can keep a can not opened especially for just 15g...but if needed I will!
#CARAMEL
Please tell me that we can substitute Coconut oil with Coconut Milk thick part or Cream?
😅
Thanks dear Christina!
Henri 😉
Hi Henri,
I recommend this recipe, the YouTube recipes are older so these are better! You can use either size, the 8x8 will make slightly taller bars, it's up to you! For the nougat, yes you can swap in the same quantity. For the caramel no, unless you don't mind if the caramel is not as set.
Hey Christina,
Thanks again so much for support and helping me with all my questions especially about pans for Mars Bars!
I know some YouTube recipes are old as you say but I find them good too even if now you have more technic and experience if it is what you mean by "best" 😉
So even the 11x8 would be good for Mars?
The taller will be with 8x8 you mean?
#NOUGAT
And what about Coconut Butter for Nougat? It has the perfect texture no?
(Instead of Coconut Milk I mean...))
#CARAMEL
For this I will exactly follow you but Coconut oil again needed if already Chilled Coconut Milk?
Thanks again!
Henri 😉
Hi,
Answered on the other post.
While this recipe was delicious, I definitely think calling them Mars Bars is incorrect, at least for what we call a Mars Bar in Australia. These tasted more like a Snickers, than a Mars Bar. Especially as a Mars Bar has a milky, nougat filling and not a nutty, chocolatey filling.
Still, name of the recipe aside they were delicious.
ah yes i noticed the same thing ! i haven’t tried this recipe i’m sure it’s lovely but i don’t know where this chocolaty base is coming from haha 🙈 from what i rember in mars bars i loved this milky soft fluffy creamy base yet so so sooo many recipes make it with cacao and hard nuts and i don’t quite get it !
thanks for saying that i thought i was the only one 😄
btw i saw previous recipe of Christina the one she has on yt, it looked to me more like a mars also i know soaked skinless almonds could act a bit similar to cashews i would first think of using , and she doesntuse cacao but i read this one is better ! so im confused 🙈
Hi Corey,
I'm happy you enjoyed them all the same. I hear what you're saying - Back when I tested this recipe it was the closest I could get without adding white sugar etc to make nougat. I might try and make a more classic version in the future!
hi it’s me again ! i saw you replied to corey so must have also seen my comment !
i’m sorry if that came out judgmental or critical that was not my intention at all! 🤍
i’m curious though what do you think of what i said ? what made you decide on using cacao here ? to me your old one looked super authentic combination of blanched almonds and coconut is sweet and soft (probably also easier as this one is more complex ) and your ice cream version also doesn’t contain it ,
i haven’t tested the recipe so i can’t tell but i’m just talking from my intuition or experience working with these ingredients
also do you mean here roasted or raw almond butter ? could that be replaced with something you think?
kindest regards and my apologies just in case !
xx
I make these mars bars multiple times a year for vegan and non vegan friends. They are extremely luscious and very straight forward to make. Definitely a keeper recipe!
Awh that's amazing to hear Joanne!
Do you have any suggestions for coconut alternatives? Like would cashew milk work instead of chilled coconut milk? I have a coconut intolerance and wanted to double check. Thank you for this awesome recipe by the way! Mars bars has been the one thing I'm having a hard time letting go of.
Hello,
Yes you can certainly use a different plant based milk for the caramel layer. As for the chilled coconut milk, since it is only a very small amount I would recommend omitting it altogether and adding a little more almond butter if needed.
Hey dear Christina!
As you know I plan to make many of your recipes and Bars like Mars and others would be added to Cakes for various Sweet Desserts!
You use specific Silicone Mold shape bars for your Salted Caramel Bar on YouTube..
But not for Mars and Snickers and Bounty?
So Silicone mold cant be more convenient with the right Silicone bar shape mold?
Hi Henri,
Over the years I have changed my equipment so this is why you're seeing different molds. But you can use a full-sized pan or individual molds for bars.
Hi Christina! Im a Big fan of these mars bars! They were my fav as a child. I also tried snickers bars, and some of the cheesecakes 😍
I just wanted to suggest a great tip that I found out not long ago. Every time a use dates for the recepie I soak them in hot water. I reserve the water in the fridge until I get a good amount about a liter or so and then simmer it on low heat until it reduces and gets think and syrop like. Then you can just store it in a jar in a cupboard or a fridge and it's a great AND CHEAP substitute for maple syrop! I just thought you can use that in your recepies and maybe share it with your viewers! ❤
Hi Alexa,
I'm so happy to hear that you love the recipes. And what a great tip, thank you so much for sharing!
Hi
I'm wondering if I can use honey instead of maple syrup?
How long am I able to keep it in the freezer? 3 months??
Thanks 🙂
Sam
Hi Sam 🙂
I couldn't recommend using honey as I only work with vegan-friendly ingredients, you could try alternatives such as agave syrup if you don't want to use maple syrup. They will last in the freezer for a couple of months however, I always recommend using them within a month or so as I've found quality can sometimes decrease when kept in the freezer for too long. Hope this helps!
Hi Christina, Yes it did help. I have another question. I made the slice and it tasted great except it did have a slight freezer taste to it. I am wondering what you use to store the slice in the freezer?
Thanks
Sam
Hi Samantha,
Thank you for the feedback, I'm so glad you liked the recipe 🙂 I usually store them in an airtight container. Can I ask how you stored them and how long for?
And one question more 😬 i have nour dates is ok ? And how much i must use because are not like medjol and i must soak them also cuz are not so soft . Thank you
Yes if they aren't soft you should soak them first, just drain them well afterwards so that there's not too much liquid being added to the caramel (or it will be difficult to set). 12 pitted medjool dates is working out at around 280-290g, so I would go for the same weight
Hello , i want make the bars tommorow and i want to know if i use normal almonds is ok? And must be soaked before using ? Thank you 🙏🏻
Hi Cristina,
If you're using regular almonds with the skins on them you'll want to blanch them first to remove the skins. I've included instructions on how to blanch them in the blog post 🙂 Enjoy the recipe x
Hi there what a lovely recipe!
Hoping to make it tomorrow but only have ground almonds, would they work if I just omitted the first step? .
Thank you 😊❤️
Hi Yvonne,
Thank you so much! They should work fine, I would just keep a close eye on the consistency and not to over blend the mixture.
Enjoy,
Christina x