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RAW MARS BAR RECIPE FROM OUR FORMER EATERY

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MARS BAR

Raw Mars Bar
Nut free and totally scrumptious. The perfect snack to store in your fridge or the awesome sweet treat to bring to the office.

When we had the Eatery on the Kings Road, our sweet treats were one of our bestsellers. We were making them daily to keep up with the demand!

As we are feeling nostalgic and with the weather being frosty, we wanted to share this secret recipe with you all. What is great about the recipe is that it can last in the fridge for up to two weeks and the freezer for up to a month.

Now, there are three stages to making this recipe and all are done by making the chocolate, nougat, and caramel separately. If there is any excess, you can store in the freezer and use it for future batches.

Chocolate

Ingredients:

  • 375g cacao butter
  • 100g raw cacao
  • 42.5g date syrup (add more if you need for texture)
  • 8g vanilla powder
  • 25g lucuma powder (it gives it a more caramel taste)
  • A pinch of fine Himalayan salt


Method

-Create a Bain Marie, pot of water to simmer at a low heat
-Place a metal bowl over the pot and put in the cacao butter
-Allow for the cocoa butter to melt, it must not boil, reduce heat if necessary.
-Spread the cacao powder, lucuma and vanilla powder through a sieve and into a bowl
-Add a tablespoon of the powder mixture to the cacao butter and whisk each time
-Once all have been mixed, add the date syrup, you will see that it will immediately change the texture to become one that is more velvety.
-Add salt
-Take the metal bowl off the bain-marie and whisk for a couple minutes more, and voila, you have your chocolate!

Nougat Layer

Ingredients:

  • 200g Coconut oil
  • 85g of milk dairy free (coconut)
  • 125g maple syrup
  • 1 teaspoon of vanilla extract (we do not use powder otherwise it will make the nougat a dark colour)
  • 215g gluten-free oat flour (gluten free oats, blended to a powder)
  • A pinch of Himalayan salt


Method

-Place oats in a blender and blend until smooth and it has a powder texture
-Make sure that the coconut oil has a liquid consistency, if not place the jar in hot water for 10 minutes
-Mix all ingredient in a food processor until smooth

Caramel

Ingredients:

  • 450g of chopped dates, make sure there are no pips
  • 75g of coconut oil
  • 125g of coconut nectar or agave syrup
  • A teaspoon of vanilla extract
  • 60g of alkaline water


Method

-Mix all ingredient in a food processor until smooth

Putting all the components together:

If you are using a lined baking tray do the following:

-Pat the nougat layer onto the baking tray, if uneven, take some parchment paper and roll on top of the nougat to make it flat.
-Place in the fridge for 5 minutes, this ensures the nougat won’t break once applying the caramel
-Spread the caramel over the nougat, again place in fridge for 5 or so minutes minutes
-The chocolate must be warm and have a liquid consistency, pour into a jug
-Pour the chocolate over the nougat and caramel, make sure that it spreads evenly.
-Then place in the freezer for an hour.
-Then cut into 9 bars

Using a square mold:

We used silica molds for our Mars. It made it a lot easier to make and store. We suggest buying the square ones for this. That have 9 cavities which size of 6cm*6cm*3cm.

-Place mold on a tray, this will make sure that your mars bars don’t end up wonky
-Take a tablespoon of nougat and place in each mold. Pat down so that there are no air gaps and that the mixture touches the bottom
-Place in fridge for 5 minutes
-Take half a tablespoon of caramel and place onto of the nougat, make sure it is even
-Leave in the fridge for 5 minutes
-The chocolate must be warm and have a liquid consistency, pour into a jug.
-Pour the chocolate over the nougat and caramel squares, make sure that it spreads evenly.
-Then place in the freezer for an hour.

Mars bars can last up to two weeks in the fridge and a month in the freezer.

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