With all the hype around protein mars bars right now, we thought it was about time we created our own.
Only with a twist... unlike the 'real' thing, our mars bars are 100% vegan and are free from all the artificial sweeteners and flavourings found in the store bought version!
These bite sized bars are low on sugar and packed with protein, whilst still being rich and full of flavour to satisfy your sweet cravings.
They're perfect as a post workout snack - or just a very tasty treat!
Here's how to make them for yourself...
Raw Vegan Protein Mars Bars
Makes 8 bars
For the chocolate ‘nougat’:
1 cup soaked raw cashews (must be soaked for at least 8 hours or overnight)
1/2 cup ground almonds
2 scoops PERFORM (any flavour, I used Salted Maca Caramel)
2 tbsp cacao powder
3 medjool dates (pitted)
2 tbsp/30ml raw coconut sugar
1.5 tbsp/22.5ml cacao butter (melted)
1.5 tbsp/22.5ml coconut oil (melted)
Pinch of Himalayan pink salt
For the ‘caramel’:
1/2 cup pitted medjool dates (packed)
1 tbsp/15ml raw almond butter
1/2 tbsp/15ml coconut cream (optional but yummy)
1 tbsp/15 ml raw coconut sugar
1 tbsp/15ml Organic Gelatinised Maca Powder
2 tsp/10ml cashew/almond milk
Pinch of Himalayan pink salt
For the raw chocolate:
150g cacao liquor/solids/paste
150g cacao butter
7 tbsp/105ml maple syrup
Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof paper and set to one side.
Drain and rinse your cashews under warm water. Shake off the water and add to the food processor with the rest of your nougat ingredients, and blend until a smooth dough forms. You may need to scrape the sides a few times during this process to ensure everything is mixed well. Now scoop out the dough into your brownie tin and press down to make a nice even layer. Transfer to the freezer and leave to set for 10 minutes.
Now repeat this process by adding all caramel ingredients to the food processor. Remove your brownie tin from the freezer and spread the caramel evenly on top. Return to freezer to set for around 30 minutes.
Place your chocolate ingredients over a bain-marie on a very low heat, and melt until all ingredients are combined. Stir well, then set aside to cool.
Remove your brownie tin from the freezer and slice into 8 bars. Set up a wire rack with a little greaseproof paper underneath to catch any chocolate drips!
Take a bar and immerse it into the chocolate until fully coated. Remove and hold above the bowl for 10 seconds to catch any drips. Place onto the wire rack then repeat with the remaining bars. Repeat the dipping process for each bar 2 or 3 times until all of the raw chocolate has gone.
When each bar has begun to dry gently lift them from the wire rack with a fork and transfer to a tray or box lined with greaseproof paper. Place into the freezer for around 15 minutes until set. Store in an air tight container in the fridge and enjoy within one week.