Healthy Homemade Chocolate Bar (Raw + Paleo)
Healthy Homemade Chocolate Bar (Raw, Paleo + Vegan Option)
I used to LOVE Mars Bars. They were my favourite chocolate bar.
When my husband and I first started dating, we always had a case or two in the pantry. His family owns convenience stores so we were never in short supply. We even lived beside one of the stores and would run over just before closing to stock up on supplies for movie marathons.
Clearly, this was before I became a nutritionist.
But that doesn’t mean I was about to give it up. I just had to create a healthy homemade chocolate bar that was free from refined sugar, dairy, gluten, and artificial ingredients.
This my friends…is it.
Chewy chocolatey nougat
Rich sweet caramel
Decadent chocolate coating
What’s really in a Mars Bar?
Sugar, corn syrup, milk ingredients, cocoa butter, cocoa mass, hydrogenated palm and kernel oil, lactose, malted milk powder (malted barley, milk ingredients, sodium bicarbonate, salt), palm oil, soy lecithin, salt, dried egg-white, artificial flavour.
So let’s break it down:
- Sugar: a regular Mars Bar contains 34.2 grams of refined sugar — or 8 teaspoons. Zero nutritional value and can increase your risk of heart disease, diabetes, depression, fatty liver and cancer.
- Corn syrup: usually made from GMO-corn that is heavily sprayed with pesticides.
- Milk ingredients: conventionally processed dairy that can be contaminated with hormones, antibiotics, and pesticides.
- Hydrogenated oil: man-made by chemically processing vegetable oil.
- Malted milk powder: malted barley contains gluten and acts as another sweetener affecting your body the same way sugar does.
Long story short. It’s highly inflammatory to the body.
Tips & Tricks for Chocolate Bar Success
First, let’s remember we’re making a chocolate bar here. It’s going to be delicious even if it doesn’t look super pretty — because chocolate.
- When shaping the nougat, use slightly wet hands to prevent sticking.
- It’s fine if the caramel isn’t 100% smooth. We don’t discriminate against chunks in our chocolate bars. 😉
- If you find the chocolate isn’t melting down into a smooth sauce, add a little more non-dairy milk.
- If you have chocolate bar moulds or a snack bar maker, feel free to use those instead. Just layer each bar individually.
- Store these guys in the fridge as they will start to melt on the countertop.
Rich and decadent chocolate bar free from dairy, gluten, refined sugar, and artificial ingredients.
60 minPrep Time
1 hrTotal Time
Yields 6 regular or 12 fun size bars
- ½ cup nut butter (I used almond)
- 2 tbsp raw honey (or maple syrup for vegan)
- 2 tbsp raw cacao powder
- 1 tbsp coconut flour
- 8 Medjool dates, pitted
- 1 tbsp coconut oil
- 1/8 tsp unrefined sea salt
- 1/3 warm water
- ½ cup unsweetened dark chocolate chips
- ¼ cup unsweetened non-dairy milk (I used coconut)
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- Line a small baking sheet or glass pyrex dish with parchment paper (needs to be small enough to fit in your freezer).
- Combine all the nougat ingredients together in a small bowl and mix well (I used my mini food processor).
- Pour the nougat mixture onto the parchment paper and use your hands to shape into a rectangle about ¼” thick. Place in the freezer to harden.
- Combine the dates, nut butter, and sea salt in your food processor. Drizzle in warm water until caramel consistency is reached. Use more if needed.
- Take nougat out of the freezer and pour the caramel on top. Spread it to the edges of the nougat. Place in the freezer to harden for at least one hour. The caramel won’t fully harden -- you just want it cool enough to cut and pour the chocolate coating on.
- Remove the layered nougat/caramel from the freezer. Cut into desired chocolate bar size. I did 12 fun sized bars.
- In a double boiler, add chocolate chips and stir constantly. Drizzle in non-dairy milk until you get a smooth but thick chocolate sauce. If you don’t have a double boiler, see the notes.
- One at a time, use a spoon to pour chocolate sauce on top of the layered nougat/caramel. Use the back of the spoon to coat the bar like you were frosting a cake. Place in the fridge to cool for at least 20 minutes.
- Store in the fridge as they will start to soften if left out.
If you don't have a doubler boiler: Fill a pot about 1/4 full with water and bring to a boil. Reduce the heat to a simmer and fit a heat safe bowl into the pot (I used a stainless steel bowl). The bottom of the bowl should not reach the water. Add the ingredients required and proceed with the recipe.