Tara Makes Raw Mars BarsEAT better
Tara has recently finished her degree in marketing. She has the ultimate sweet tooth and like us, she likes to treat herself better. In 2014 she decided to swap chocolate for cacao and has never looked back. Check out Tara’s own blog Neutrals + Nutrition to find out more about her! This week Tara has shared this gorgeous recipe with us and we cannot wait to try it out later.
This recipe makes 14 squares and can be stored in the fridge for up to a week.
Step 1: The Nougat Layer
- 1 cup of Cashew Butter
- 4 tbsps of 100% Maple Syrup
- 2 tbsps of Ground Almonds
Blend all of the above ingredients together either using an electric whisk or a blender until it forms a sticky paste. Spread the paste onto a square baking tin lined with parchment paper (make sure the paste covers the entire inside of the baking tin). Put into the freezer whilst you make the caramel layer.
Step 2: The Caramel Layer
- 1 1/2 cups of Medjool Dates – pitted (around 14-16 dates depending on the size)
- 2 tbsps of Coconut Oil – melted
- 2 tbsps of Coconut Milk – solid part only
- 2 tbsps of Cashew Butter
- 1 tbsp of Chia Seeds
- 4 tbsps of Water
- 4 tbsps of Ground Almonds
Blend all of the ingredients in a high power blender e.g. a Nutribullet until it forms a caramel consistency. Take the nougat layer out of the freezer and spread the caramel on top. Again, make sure the caramel covers all of the nougat layer. Put in the freezer for 30 minutes.
*You will have some caramel left over but it’s so delicious so no harm!
Step 3: The Chocolate Layer
- 240g of Dark Chocolate – I used 92% but you can use anything from 70% up
Melt 120g of the dark chocolate and pour on to the top layer of the nougat/caramel layer, ensuring the area is covered with chocolate. Place in the freezer for 20-25 minutes.
Then, when the 2o-25 minutes are up, melt another 120g of dark chocolate, take the mix out of the freezer and the tray, flip the mix over so that the bottom layer is facing you and pour the chocolate over. Again, place in the freezer for 20-25 minutes.