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

Copycat Mars Bars [Vegan]

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Serves

6

Cooking Time

40

Ingredients

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

Preparation

  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.


About The Author

Kirsten Kaminski

See My Recipes

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple, healthy, and above all, tasty food! By experimenting with colorful and natural ingredients from all over the world, she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.

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