Orange Raw Vegan Mars Bars (Gluten-Free, Paleo)
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
If a Chocolate Orange and Mars Bar had babies they'd be as delicious and super cute as my Orange Raw Vegan Mars Bars!
Ingredients
For the nougat:
  • 1 cup soaked raw cashews (must be soaked for at least 8 hours or overnight)
  • ½ cup ground almonds
  • 3 tbsp raw coconut milk powder (or ½-1 tbsp coconut flour)
  • 3 medjool dates (pitted)
  • 2 tbsp raw coconut sugar
  • 1.5 tbsp/22.5ml cacao butter (melted)
  • 1.5 tbsp/22.5ml coconut oil (melted)
  • 1 tbsp Raw Nice Dunaliella Salina
  • 1 tsp orange extract, 1 ml Orange Medicine Flower Extract or a few drops of orange essential oil
  • Pinch of Himalayan pink salt
For the ‘caramel’:
  • ½ cup pitted Medjool dates (packed)
  • 1 tbsp raw almond butter
  • 1 tbsp raw coconut milk powder (or sub ½ tbsp coconut cream)
  • 1 tbsp raw coconut sugar
  • 1 tbsp Raw Nice Dunaliella Salina
  • 1 tsp orange extract, 1 ml Orange Medicine Flower Extract or a few drops of orange essential oil
  • 1 tsp cashew/almond milk
  • Pinch of Himalayan pink salt
For the raw chocolate:
  • 125g cacao liquor/solids/paste
  • 125g cacao butter
  • 2-3 tbsp maple syrup
  • 1 tsp orange extract, 1 ml Orange Medicine Flower Extract or a few drops of orange essential oil
Instructions
  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  2. Drain and rinse your soaked cashews until the water runs clean. Be sure to shake off as much moisture as possible. Place all of your nougat ingredients into a food processor and blend into a smooth paste. Scrape down the sides frequently. Spoon the nougat into the lined brownie tin and press in your nougat layer, flattening with your hands until evenly distributed. Place into the freezer until firm.
  3. Place all of the ingredients for your caramel into the bowl of your food processor and blend into a smooth paste, scraping down the sides in ensuring a smooth mixture. Remove your nougat from the freezer and spoon over your caramel. Using a damp offset spatula smooth over the caramel until you have an even layer. Smooth out any bumps with damp fingertips or oil your hands with some coconut oil to prevent the caramel from sticking. Place your brownie tin into the freezer for 30 minutes until firm.
  4. Place your raw chocolate ingredients over a bain-marie/double boiler (do not let the bowl touch the water) on a low heat and melt the ingredients until fully combined. Be sure to give a good stir and set to one side.
  5. Remove your nougat and caramel from the freezer. Carefully lift out your block of caramel and nougat. Cut into 8 equal pieces or if you'd prefer 16 even bite-sized pieces.
  6. Dip your bars into the melted chocolate using a fork. Tap the fork onto the bowl to remove any excess chocolate and place onto a baking tray lined with either a silicone mat or greaseproof paper. Repeat the dipping process 2-3 times and then place the bars in the fridge/freezer until set.
  7. Store in an airtight container within the fridge and consume within 1 week. Alternatively, freeze and consume within 4-6 weeks.
Notes
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml. You can replace cacao liquor/solids/paste by 75g of cacao powder and increase the cacao butter to 225g if needed.
Recipe by Greens of the Stone Age at http://greensofthestoneage.com/orange-raw-vegan-mars-bars-gluten-free-paleo/