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MARS BAR ICE CREAM BARS (SEE METHOD TWO BELOW)

INGREDIENTS

2 CUPS OF PUFFED RICE/ RICE BUBBLES IF MAKING SLICE PICTURED

NOUGAT

1 CUP RAW CASHEWS

¼ CUP COCONUT CREAM

¼ CUP COCONUT OIL

1 TBS PURE MAPLE SYRUP

CARAMEL

2 TBS TAHINI

2 TBS CASHEW BUTTER

1/4 CUP PURE MAPLE SYRUP

½ TSP VANILLA BEAN PASTE

PINCH OF SEA SALT

CHOCOLATE FOR BASE MIX

100g 70% DARK CHOCOLATE

¼ CUP COCONUT OIL, MELTED

CHOCOLATE TOPPING

50g 70% DARK CHOCOLATE

1 TBS COCONUT OIL, MELTED

METHOD 1 – MARS BAR SLICE

1) COVER CASHEWS IN BOILING WATER AND ALLOW TO SOAK FOR 15 MINS

2) WHILE CASHEWS ARE SOAKING, WHISK CARAMEL INGREDIENTS IN A SMALL BOWL AND SET ASIDE

3) DRAIN CASHEWS AND PROCESS NOUGAT INGREDIENTS IN A FOOD PROCESSOR UNTIL SMOOTH (YOU MIGHT NEED TO STOP AND SCRAPE DOWN THE SIDES A FEW TIMES)

4) MELT BOTH BATCHES OF CHOCOLATE AND COCONUT OIL IN SEPARATE BOWLS

5) ADD THE LARGER BATCH TO A BOWL WITH THE NOUGAT, CARAMEL AND RICE BUBBLES, AND MIX TO COMBINE, POUR INTO A LINED SQUARE CAKE TIN, THEN POUR THE SMALL BATCH OF CHOCOLATE OVER THE TOP, POP INTO THE FRIDGE FOR 2 HOURS TO SET BEFORE SLICING

METHOD 2 – MARS BAR ICE CREAM BARS (DO NOT NEED CHOC TOPPING OR RICE BUBBLES)

•FOLLOW STEPS 1, 2, & 3

•POUR NOUGAT INTO A LINED TRAY/PAN OF CHOICE (I USE A SILICONE LOAF PAN), POUR OVER THE CARAMEL AND SPREAD EVENLY, POP INTO THE FREEZER FOR A FEW HOURS TO SET

• ONCE SET, MELT THE CHOCOLATE AND OIL AND ALLOW TO COOL, SLICE THE CARAMEL/NOUGAT INTO BARS AND DIP INTO THE CHOCOLATE, POP BARS INTO THE FREEZER TO SET, STORE IN THE FREEZER

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/cool-healthy-living/mars-bar-ice-cream-bars.html

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