If you grew up loving Mars Bars but want a version that’s plant-based, made with whole ingredients, and free from refined sugar, you’re in for a treat. These Raw Vegan Mars Bars hit all the right notes – a texture-filed but crumble base, chewy dense caramel, a soft nougat layer, and a rich chocolate coating that melts in your mouth. The best part? They’re super easy to make, require no baking, and taste even better than the store-bought ones.
With a handful of wholesome ingredients, you can recreate this classic candy bar at home – minus the preservatives and artificial nasties. Perfect for meal prep, sweet cravings, or a healthy dessert option, these bars are naturally sweetened, packed with good fats, and absolutely delicious.
Why You’ll Love These Raw Vegan Mars Bars
- Quick, easy, and no-bake
- Naturally sweetened with dates, rice malt syrup and coconut sugar
- Dairy-free, gluten-free, and refined sugar-free
What you need to make these Raw Vegan Mars Bars
- Unrefined coconut oil
- Almonds
- Coconut sugar
- Soaked cashews
- Peanuts
- Vanilla extract
- Medjool dates
- Pink himalayan salt
- Cacao or cocoa
- Rice malt syrup
- Desiccated coconut
What makes these ‘Mars Bars’ raw and vegan?
These ‘Mars Bars’ are raw because they’re made without baking or high-heat cooking. They’re also vegan because they contain no dairy, eggs, or animal products – just plant-based, wholesome ingredients.
Do I have to use dates for the caramel layer?
Yes, I’d recommend using dates! Medjool dates are the best option for that gooey caramel texture, but if you need a substitute, try soaked dried figs, raisins, or a blend of maple syrup and nut butter. However, keep in mind your bars may not resemble the same flavours and textures of my bars.
Can I make these nut-free?
For this recipe, a lot of nuts are used throughout the layers so it would be difficult to substitute all of them. However, you might be able to swap some of the nuts for things like sunflower seeds and pepitas.
How do I store these Raw Vegan Mars Bars?
Keep them in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. They taste amazing straight from the freezer but just allow them to sit out for 5 or 10 minutes before biting into them.
Can I use store-bought chocolate instead of homemade raw chocolate?
Absolutely! If you’re short on time, use a high-quality vegan dark chocolate (at least 70% cocoa) instead of making your own. The reason you will want to opt for a minimum of 70% cocoa is because the other three layers of the bars are more on the sweet side, so it is best for the chocolate layer to be more subtle and balance out the sweetness.
Tips & tricks for perfect Mars Bars
Best dates to use
Go for soft Medjool dates – they’re naturally sweet, caramel-like, and blend into that dreamy texture with ease. If your dates are a little dry, no stress. Just soak them in hot water for 5–10 minutes and drain before blending. Trust me, this makes all the difference.
How to get the perfect caramel texture
The key to that luscious caramel is blending until super smooth. Use a high-speed blender or food processor and be patient – it’ll go from chunky to silky in just a minute or two. Add a splash of water or melted coconut oil if needed to help it along, but don’t overdo it – you want it thick and sticky, not runny. I always say ‘you can always add more, but you can’t take it away’. Words to live by when cooking in my opinion!
How to get that smooth chocolate top
Once your bars are layered and set, pour the raw chocolate (or melted chocolate) over the top while they’re still cold from the fridge or freezer. Use the back of a spoon or an offset spatula to smooth it out quickly before it firms up. Tap the tray gently on the counter to even out the surface – this gives that clean, glossy top layer that snaps when you bite into it.
How many bars does this recipe make?
It really depends on how you slice them! You can cut them into 6 classic-sized bars, or go smaller for bite-sized treats or snack squares. If you’re serving a crowd or just want a little sweet hit with your coffee, mini portions are perfect. Go with whatever vibe you’re after – there’s no wrong way! Also, the size of the container you make these in will also alter the size of the bars. I use roughly a 20cm (L) x 15cm (W) x 6cm (D) glass container.
More healthy vegan treats to try
Chocolate Protein Crunch Bars
Healthy Vegan Snickers Bars
Vegan Chocolate Mousse
Vegan Vanilla Slice
Raw Vegan Mars Bars
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This Raw Vegan Mars Bars feature four indulgent layers: a chocolate nut crumble base, creamy cashew nougat, rich date caramel, and a smooth chocolate topping. Made with wholesome ingredients like nuts, coconut, and natural sweeteners, it’s a deliciously guilt-free treat!
Ingredients
- Chocolate Nut Base
1/2 cup Almonds
1/2 cup Peanuts
2 tbsp Cacao Powder
4 Medjool Dates, pitted
2 tbsp Unrefined Coconut Oil, melted
Pinch of Pink Himalayan Salt
1/3 cup Desiccated Coconut
- Cashew Nougat Layer
3/4 cup Pre-Soaked Natural Cashews
1 tsp Coconut Sugar
2 tbsp Rice Malt Syrup
2 tbsp Unrefined Coconut Oil
1 tsp Vanilla Extract
- Date Caramel Layer
3/4 cup Medjool Dates, pitted
1 tbsp Unrefined Coconut Oil
1 tbsp Desiccated Coconut
Pinch of Pink Himalayan Salt
Splash of Water (if too thick)
- Raw Chocolate Layer
1/4 cup Cacao Powder
3 tbsp Unrefined Coconut Oil
1/2 tbsp Rice Malt Syrup
Directions
- Make the Base
- In a food processor, blend almonds, peanuts, cacao powder, dates, coconut oil, and salt until crumbly but sticky.
- Press the mixture firmly into a lined baking dish that is approximately 20cm x 15cm in size. Place in the freezer while preparing the next layer.
- Make the Nougat
- Blend soaked cashews, coconut sugar, rice malt syrup, coconut oil, and vanilla extract until smooth. Note: your recipe time will be longer if you have not already pre-soaked the cashews for at least 2 hours.
- Spread the nougat over the base evenly and return to the freezer.
- Make the Caramel
- Blend soaked dates, coconut oil, desiccated coconut, vanilla extract, and salt until creamy. If you find the caramel too thick and difficult to blend, you may like to add a splash of water.
- Spread over the nougat layer and freeze until firm.
- Make the Chocolate Topping
- Whisk together cacao powder, melted coconut oil, and rice malt syrup until smooth. Pour over the caramel layer and spread evenly. It helps to tap the container on the bench or a flat surface to get an even top.
- Chill in the fridge or freezer until set.
Notes
- If you would prefer to substitute rice malt syrup for maple syrup you can. However keep in mind that the thickness and stickiness of the rice malt syrup help binds the bars together.
- Due to this recipe making smaller portions of each layer, I would recommend using a small blender or mini food processor to effectively blend the ingredients instead of a large blender such as a Vitamix or Thermomix where this would become difficult to blend.
