These copycat mars bars make the perfect dessert and they come together without much effort!

Copycat Mars Bars [Vegan]

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Cooking Time



For the Nougat:

  • 12oz (340g) silken tofu
  • 3/4 cup (170g) solid chilled coconut cream, full-fat
  • 7oz (200g) vegan dark chocolate, melted
  • 4 tablespoons (65g) hazelnut butter
  • 2 tablespoons (15g) cacao powder

For the Caramel:

  • 1 cup (225g) solid chilled coconut cream, full-fat
  • 3/4 cup (150g) brown sugar
  • 1 1/2 tablespoon (10g) cornstarch

For the Coating:

  • 8.5oz (240g) vegan dark chocolate, melted
  • 1 teaspoon coconut oil


  1. Make the nougat layer by combining all ingredients in a high-speed blender and blending for 1 minute until smooth. Line a 8x8” (20x20cm) pan with parchment paper and pour the filling inside. Even out the top and place in the freezer to set for 1 hour.
  2. In a small pan, add the coconut cream, brown sugar and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes. If you want salted caramel, add a pinch of salt. Pour the caramel over the nougat layer, even out and place back in the freezer for 6-8 hours.
  3. Melt the chocolate and set aside to cool down a bit. Remove the nougat-caramel mixture from the pan, cut in equally shaped bars and cover each bar with chocolate.
  4. Place in the fridge or freezer to chill. Let defrost for a few minutes before serving.


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