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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

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