Vegan Healthier ‘Mars Bar’ Slice
Vegan Mars Bar Slice (with Peanut Butter, Maple & Puffed Soy Crisps)
If you're a fan of nostalgic treats with a healthy twist, this one's for you. Inspired by the classic Mars Bar slice but made entirely vegan and naturally sweetened, this version swaps out the traditional ingredients for a wholesome, high-protein alternative. Think gooey, peanut-buttery layers, crispy puffed soy for that perfect crunch, and a rich chocolate top that brings it all together. This recipe was inspired by Happy Ways Protein PB bars.
Ingredients:
- Peanut butter or almond butter will work for this recipe
- You can sub out the puff soy protein crisps for puffed rice.
- Maple syrup can be subbed out for an alternative sweetener.
- I used 2 blocks of the 70% Lindt dark chocolate as they are vegan (or you can just use 1 bar). You can use a sugar free chocolate instead.
Ingredients
Bottom Layer:
Top Layer:
Instructions
In a pot on low to medium heat add the peanut butter, maple syrup, coconut oil, water and salt and stir on low heat until melted and combined. Be careful not to burn it. Mix continuously whilst it melts.Â
- Once melted, remove from the heat and add the puffed soy protein crisps to the pot and stir until the mixture is combined.
- Line a 20cm x 20cm baking tray or container with baking paper and add the warm mixture to the lined tray.
- With the back of a spoon, spatula or with baking paper, press the mixture down into the tray and evenly spread to the edges of the tray.
- In a microwave safe bowl or in a small pot slowly melted the coconut oil and vegan chocolate. Be careful as this can burn quickly (heat in small stages in the microwave or on very low heat on the stove - continue to mix to prevent burning)
- Once the chocolate and coconut oil is fully melted, pour over the top of the bottom layer. Pick up the tray to move the chocolate around to all of the edges.
- Optional: add a pinch of flaky salt now to the chocolate.
- Add the tray into the fridge to set for 30 minutes-1 hour.
- Remove from the fridge once the chocolate is set. Remove the slice by lifting the edges of the baking paper. Slice into 9-12 pieces.
- Keep them in an airtight container between baking paper in the fridge (up to 1 week) or in the freezer.
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User Reviews
I love this recipe it is so great for a quick high protein treat.