Real Food Rating

Healthy Mars Bars

May 23, 2025

30 mins

easy

Serves 18

If you have a fussy eater who loves chocolate bars, this is the perfect recipe for you! And the best part? It’s not just for your kids—this is a snack you’ll want to enjoy too. This Healthy Mars Bar makeover is made with all-natural ingredients packed with nutrients, healthy fats, and fibre to keep you and your kids full and happy. It’s the perfect snack to have on hand for the whole family to enjoy. A bonus is that the recipe for the gooey caramel centre is ideal to use as a swap for dulce de leche or a spread on your child’s toast.

 

And for the busy parents out there, I haven’t forgotten about you! You can modify this recipe by making it into a slice to save time. After taking the base out of the freezer, pour the chocolate over it, wait for it to set, and slice it up! However, you choose to make these Mars Bars, you’ll be left with the most delicious grab-and-go snack that your kids will beg you to make again and again!

 

DIETARY:  V, VEG, GF, EF, DF

ALLERGENS: Nuts

AGE GROUP: 12 months+

SERVES: 18

PREP: 30 mins (+ 6 hours freezing time)

EQUIPMENT: High-speed food processor, Blender

 

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Ingredients

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Multiply the recipe to prep extras for the week.
1 ½ cups (250g) almonds
¼ cup (40g) coconut sugar
Pinch sea salt
½ cup (140g) almond butter
1 tsp (5ml) vanilla extract
1 tbsp (10g) cacao powder
¼ cup (60ml) coconut milk
For Caramel & Chocolate
12 Medjool dates (180g), pitted
2 tbsp (50g) almond butter
¼ cup (60ml) maple syrup
½ cup (125ml) coconut milk
1 tbsp (20ml) coconut oil, melted
Pinch sea salt
200g dark chocolate
2 tbsp (40ml) coconut oil

Directions

1.
Line an 11x7” baking dish with baking paper.
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2.
Add almonds, coconut sugar and salt to a high-speed food processor and process into a fine crumble.
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3.
Add almond butter, vanilla, cacao and coconut milk and blend until well combined.
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4.
Press the mixture evenly into a prepared baking dish, flattening it down with a spatula or the balm of your hands. Transfer to the freezer while preparing the caramel.
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5.
For the caramel, add all ingredients into a blender and blend until smooth and creamy. If your dates are quite hard, soak them in hot water for 10 mins beforehand, then drain and use.
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6.
Pour the caramel on the base, smoothing out with a spatula. Transfer to the freezer to set for 6 hours or overnight.
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7.
Once they are frozen, cut them into 16-18 bars.
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8.
Melt chocolate and coconut oil in a bowl over boiling water, stirring until smooth and creamy.
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9.
Dip each bar into the chocolate and place on a tray lined with baking paper.
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10.
Place in the freezer to set for 10 mins. Enjoy!
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Notes

Serving and storing leftovers: Serve immediately and store in the fridge for up to a week or in the freezer for up to 4 months.
Prep Tips: To reduce the gooeyness of the caramel from being quite messy and sticky to work with, pour the chocolate on top of the caramel, freeze, then cut into slices
Allergies: For a nut-free version: Swap almonds and almond butter for seeds and seed butter or tahini.
Easy ingredient swaps: Swap almonds and almond butter for nuts and nut butter of choice. Swap coconut milk for milk of choice.
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