Homemade mars bars

Ingredients

For the nougat layer

  • 1 cup coconut flour
  • 2 tbsp cocoa powder
  • 1/4 cup granulated sweetener of choice * See notes
  • 1/2 cup almond butter can use any nut or seed butter
  • 1/2 cup keto maple syrup can sub for maple syrup, agave or honey
  • 1/2 cup milk of choice ** See notes

For the caramel layer

  • 1/2 cup almond butter can use any nut or seed butter
  • 1/2 cup keto maple syrup can sub for maple syrup, agave or honey
  • 1/2 cup coconut oil *** See notes

For the chocolate coating

  • 1-3 cups chocolate chips of choice dairy free, sugar free or generic – see notes *****

Instructions

  1. Line an 8 x 8 or deep dish pan with parchment paper and set aside.
  2. In a large mixing bowl, add your coconut flour and cocoa powder and mix until combined. 
  3. In a microwave-safe bowl or stove top, Add your almond butter and sticky sweetener and melt until combined. Pour into the dry mixture and mix until a crumbly texture remains. 
  4. Using a tablespoon, add milk of choice until a thick batter remains. For a softer nougat, add a little more liquid. Transfer the batter to the lined pan and refrigerate. 
  5. Make your caramel by combining the almond butter, sticky sweetener, and optional coconut oil in a microwave-safe bowl or stove-top. Melt until combined and silky. Pour over the nougat and place in the freezer.
  6. Once firm, cut into bars. Melt your chocolate chips of choice and dip each bar in the chocolate until evenly coated. Once all are coated, refrigerate until chocolate has firmed up. 

Notes:

* For a sweeter nougat, add granulated sweetener of choice

** Depending on what dry mixture you use, you may need more- Adjust accordingly

*** Coconut oil is optional but lends a super creamy and smooth texture. 

**** For a very thin coating, stick to 1-1 1/2 cups. For a thick chocolate layer, aim for closer to 3.

Healthy Homemade Mars Bars can keep at room temperature, in a sealed container. Mars bars are best kept refrigerated but are also freezer friendly. 

Courtesy of Arman Liew at The Big Man’s World (www.thebigmansworld.com)