Medicinal Mushroom Mars Bars (Paleo, Raw Vegan)
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These Medicinal Mushroom Mars Bars are a way healthier alternative to the much-loved original. Great for boosting immunity, mental focus, and sports performance.
Ingredients
For the nougat:
  • 150g cashews (soaked in water overnight, drained and rinsed)
  • 70g almond flour
  • 35g medjool dates
  • 30g cacao butter (melted)
  • 2 tbsp coconut sugar
  • 1 tbsp coconut flour
  • ⅛ tsp vanilla powder
  • Pinch sea salt
For the raw caramel:
  • 150g medjool dates
  • 1 tbsp coconut butter
  • 1 tbsp almond butter
  • 1 tbsp coconut sugar
  • 1 tbsp Hybrid Herbs Medicinal Mushroom Complex
  • 1 tsp almond or cashew milk
  • ¼ tsp vanilla powder
  • Pinch sea salt
For the raw chocolate:
  • 225g cacao butter
  • 105ml maple syrup
  • 75g cacao powder
  • ¼ tsp vanilla powder (optional)
Instructions
  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-stick paper and set to one side.
  2. Shake off as much moisture as possible from the rinsed cashews. Place all of the 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 the caramel layer into the bowl of the food processor and blend into a smooth paste, scraping down the sides ensuring the mixture is fully combined and smooth. Remove the 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. Melt the cacao butter and maple syrup together over a double boiler. Once melted transfer to a bullet style blender or a food processor and add the cacao powder and vanilla powder. Blend on low until fully combined. It should be thick in viscosity and fairly cool to the touch when dabbed on the skin below your lip. Transfer to a deep but narrow container.
  5. Remove the nougat and caramel from the freezer. Carefully lift out the block and trim off 0.5cm around the edges for a cleaner cut if you'd wish. Then, cut into 8 equal bars 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 for a thicker layer, then place the bars in the fridge/freezer until set. Store in an airtight container within the fridge and consume within 1 week. Alternatively, freeze and consume within 4-6 weeks.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/medicinal-mushroom-mars-bars-paleo-raw-vegan/