Raw Mars Bar Slice

 
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Healthier Raw Mars Bar Slice anyone? Yes please!!

I try to use the term "healthy alternative" when referring to the treats that I make. All things, both unhealthy and healthy like this one, need to be eaten in moderation. Healthy desert recipes can contain high amounts of (natural) sugar and fat, so it is no longer healthy if you eat the whole batch. As tempting as that was with these bad boys.


I mainly use maple syrup as my alternative sweetener. Maple syrup has some health benefits such as antioxidants and a lower Glycemic Index (GI), in comparison to refined white sugar. The GI score of food, put very simply, refers to the rate at which blood sugar levels rise when you eat a carbohydrate such as sugars (glucose, fructose, and galactose). An extreme rise in blood sugar levels, results in an extreme crash and causes a surge in insulin which leaves you feeling lethargic, hungry and craving more sugar. 


This slice also contains almond butter - made from blending almonds. Almonds contain Vitamin E, magnesium, lots of healthy fats and fiber - something you certainly won't find in a standard sugar filled desert. 


So, enjoy this "healthier" Raw Mars Bar Slice... in moderation.

INGREDIENTS

FOR NOUGAT LAYER

  • 1 cup coconut flour

  • 2 TBS cacao powder

  • 1/4 cup coconut sugar

  • 1/2 cup almond butter

  • 1/2 cup maple syrup

  • 1/2 cup almond milk

FOR CARAMEL LAYER

  • 1/2 cup almond butter

  • 1/2 cup maple syrup

  • 1/2 cup coconut oil

FOR CHOCOLATE COATING

  • 1 block of 90% cacoa dark chocolate

METHOD

  1. Line brownie size dish with parchment paper.

  2. In a large mixing bowl, add your coconut flour and cacao powder and mix until combined.

  3. Add your almond butter and sticky sweetener to a pot on low heat and melt until combined. Pour into the dry mixture and mix until a crumbly texture remains. 

  4. Using a tablespoon, add almond milk 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, maple syrup, and coconut oil to a pot on low heat and melt until combined and silky. Pour over the nougat and place in the freezer.

  6. Once firm, cut into bars. Melt your chocolate and dip each bar in the chocolate until evenly coated. Once all are coated, refrigerate until chocolate has firmed up. 

Amanda Lupica