Raw Caramel Bar Recipe

Raw Caramel Bar Recipe

Who didn't grow up being treated to a good old Mars Bar? This wholefood version of your childhood-favourite choccie is proof that RAW desserts can taste as good - if not better - than the original thing! You guys are going to LOVE these!

Makes 12



  • 150 (1 cup) raw almonds
  • 1/3 cup LSA
  • 1 tbsp maple syrup
  • 1 tbsp melted Spiral Organic Extra Virgin Coconut Oil
  • 1/4 tsp cinnamon
  • Pinch sea salt

Caramel fudge:

  • 1/2 cup almond butter
  • 1/2 cup melted Spiral coconut oil
  • 3 tbsp maple syrup
  • 1/4 cup filtered water
  • ¼ tsp sea salt


  1. In a food processor, pulse together base ingredients until it reaches a dough-like consistency. Add 1 tablespoon water if needed.
  2. Press into base of baking paper covered loaf tin and refrigerate while you make caramel.
  3. In a high-speed blender, blend together caramel ingredients.
  4. Pour over the top of the chilled base and refrigerate for about 1-2 hours, or until firm.
  5. Using a knife, cut into slices & ENJOY!
  6. Store in fridge