Mars, Twix, Sneaker, Bounty and Lion – those were the bars we had as children. All children got crazy for them, except me. I liked a little a Twix bar, maybe twice a year, and every two years a Mars bar. Very rarely I had a Bounty and never ever Lion or Sneaker. The last ones had not only the milk chocolate but also peanuts. And I always hated peanuts. The other three bars were covered with milk chocolate I never liked as a child (and still don’t like) but with other ingredients mixed it was possible for me sometimes to enjoy them. I think I was a little bit picky as a child with eating, especially sweet things. I always was the best friend of all children in the villages we lived when it came to Easter, X-mas or my birthday. All chocolates I got the other children got from me. And my mother always was mad because ‘why can’t you be a normal child’ and like chocolate and sweets like everyone else.
So only the last years I started to eat chocolate covered things a little more often. But still I don’t like them too much. Just sometimes, occasionally. I start to enjoy more the paleo versions of them. They are lighter, tastier and not that filling like a commercial one. And of course I can choose the chocolate with which I cover the bars.
So I made once my Rafaellos covered with chocolate and they were like Bounty for example.
This time I wanted to try out Mars bars. I found a recipe on Fast Paleo. I changed just the vanilla extract into fresh ground vanilla and the maple syrup in raw honey. I bought some chocolate bars for the coating of the bars I cut in smaller pieces as in the original recipe. I served them frozen… and everyone loved them. But they remind me more an ice-cream bonbon… perfect for spring and summer!
Enjoy!
- 3 tbsp tahini
- 2 tbsp raw honey
- 1 tbsp coconut oil (melted)
- 1/2 tsp bourbon vanilla
- 200 gr almond meal
- 4 tbsp almond butter
- 3 tbsp raw honey
- 2 tbsp coconut oil (melted)
- 1/2 tsp bourbon vanilla
- pinch sea salt
- 1 bar dark chocolate (at least 85%)
- Line some parchment paper in a loaf tin.
- Mix all the ingredients of base 1 in a bowl, adding the almond meal at last.
- Press the mixture into the loaf and place in the fridge for an hour.
- Meanwhile mix all the ingredients of base 2 in the same bowl you used for base 1.
- Take the loaf tin out of the fridge and pour base 2 on base 1. Put the loaf tin into the freezer for at least one hour.
- After half an hour take the loaf tin out of the freezer. Lift the parchment paper and place the whole bar on a cutting board. Cut the bars in the seize you want them. Let them on the cutting board on the parchment paper and return to the freezer for the rest of time.
- Just 10 minutes before you think the bars are ready for coating melt the chocolate on a bain-marie. Take the bars out and start to coat them with the melted chocolate. Use a folk and a spoon.
- Return the coated bars into the fridge. The chocolate will get firm.
- Serve ice-cold from the freezer or straight from the fridge.
I liked them serving out of the freezer, like an ice bonbon. They are super fresh and less sweet.
