Healthier Mars Bars

Vegan mars bars

If you ever wonder just how delicious healthy eating can be, then feast your eyes on these.

I don’t need to add anything else, do I?

These Mars Bars are pretty much the pinnacle of healthy baking and eating. Not only do they look like you’d want to lick your fingers clean (I did), but they also taste like that too. Plus, made from scratch using only Paleo-friendly, healthy, nourishing ingredients, you can eat them guilt-free too.

The creamy nougat base is made using almonds and cashews, whereas the delicious caramel filling is created with medjool dates and almond butter. What bad could possibly come of that?

If you don’t fancy making protein versions of these, then that’s fine, simply leave out the protein powder. Just bear in mind that you may need to thicken both the caramel and the nougat in other ways (perhaps ground almonds or almond butter).

Anyway, I’ll leave you to get on with making these beauties…

Healthier Mars Bars



  • Serves 6
  • For the ‘nougat’ –
  • 1/2 cup + 2 tbsp ground almonds
  • 1/2 cup cashew butter
  • 3 tbsp brown rice syrup
  • 1 tbsp Lucy Bee coconut oil, melted
  • 1 tbsp almond milk
  • ½ tsp vanilla powder
  • For the caramel –
  • 1/2 cup Medjool dates, pitted and chopped
  • 2-3 tbsp maple syrup
  • 3 tbsp almond butter
  • 2 tbsp almond milk
  • 1 tbsp Lucy Bee coconut oil, melted
  • Pinch Himalayan salt
  • 1/2 tsp caramel flavouring
  • For the chocolate –
  • 100g dark chocolate, 85% or above
  • 1.5 tsp coconut oil, melted


  1. Gently heat together the cashew butter and honey and stir until combined. Then place each of the nougat ingredients in a processor and blend smooth. If your mixture seems too sticky, add more protein. If it’s too thick, add a touch more almond milk or a splash of water.
  2. Press the nougat base down into a lined tin (I used a loaf tin), then place in the freezer as you make the caramel.
  3. Place your caramel ingredients into the processor and blitz until completely smooth – it will go smooth, just keep blending! Taste your caramel and add more sweetener or caramel, if desired. Smooth the caramel over your nougat, then place back in the freezer for at least three hours, or overnight if possible.
  4. Once your base has set, remove it from the freezer and allow to warm slightly before cutting into bars. Once you have your bar shapes, gently melt together the dark chocolate with the coconut oil, then dunk each Mars bar into the chocolate to coat. Place on a tray lined with baking paper and leave to set before devouring.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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