Chocolate Caramel Mars Bars (Vegan Gluten-Free)

Healthy Twix Mars Bars Gluten Free Vegan Dairy Free

What do you get when you cross a Twix with a Mars Bar, minus the refined sugar, dairy and gluten? That’s right, my Chocolate Caramel Mars Bars!

These sweet treats are made from surprisingly healthy wholesome ingredients – the base is protein-rich nuts, the centre is oozing with gooey date caramel, and the delicious coating is high quality dark chocolate (I like 70-80% cocoa).

While these Chocolate Caramel Bars may seem more complicated than grabbing a Mars Bar from your local newsagent, they’re actually really simple to make following the 3-step process below:

  1. Whizz up the base
  2. Make the caramel centre
  3. Cover with chocolate!

When it comes to vanilla, I personally love baking with real vanilla pods rather than vanilla extract. I find that vanilla beans/pods have the most magical aroma and the flavour is so much more intense than the extract, although it is a little more pricey. 1 vanilla bean is equivalent to about 3 teaspoons of vanilla extract.

You can either cut these into long Twix-shaped bars, cut them in half again for a smaller treat, or chop them into little squares which work really well to serve to friends at a dinner party!

If you like these Chocolate Caramel Mars Bars, you will LOVE my Peanut Butter Protein Squares, Chocolate Peanut Butter Jelly Cups, Trillionaire Shortbread and Peanut Butter Choc Chip Cookie Pie! Let me know if you make them on Instagram @elibrechernutrition

Healthy Twix Mars Bars Gluten Free Vegan Dairy Free RecipeHealthy Twix Mars Bars Gluten Free Vegan Dairy Free

Chocolate Caramel Bars Recipe – Vegan & Gluten-Free

Makes about 12 bars or 24 half-sized bars

Base Layer


  • 1 cup (100g) ground almonds
  • 1 cup (150g) cashews
  • 1/3 cup maple syrup
  • 1/2 vanilla pod (or 1 and 1/2 tsp vanilla extract)


  1. In a strong food processor, blend the almond and cashews until a fine biscuit crumb
  2. Cut the vanilla pod lengthways, then use the edge of a knife to scrape the black seeds from one half of the vanilla bean into the food processor (keep the other half for the caramel layer).
  3. Slowly pour in the maple syrup, and blend everything until a slightly sticky mixture forms.
  4. Press the mixture into a lined baking tin, then place this in freezer for 15 minutes.

Caramel Middle Layer


  • 1 cup medjool dates (pitted and soaked in hot water for 15 mins to soften – keep this water aside to use)
  • 1/4 cup tbsp almond butter (or any nut butter)
  • 1/4 cup maple syrup
  • 2 tbsp coconut sugar (or brown sugar)
  • 1/4 tsp sea salt
  • 3 tsp of date water (which the dates were soaked in)
  • 1/2 vanilla pod (or 1 and 1/2 tsp vanilla extract)


  1. Add the soaked dates to the food processor and pulse on a high power until a sticky mixture forms.
  2. Use the edge of a knife to scrape the remaining black seeds from the other half of the vanilla bean into the food processor.
  3. Add the almond butter, maple syrup, sugar and salt.
  4. Blend until a smooth caramel forms with no lumps, gradually adding 3 teaspoons of the water in which the dates were soaked.
  5. Spread this mixture over the base and place in the freezer for 45 minutes.

Chocolate Layer



  1. Melt the chocolate together with the coconut oil over a low heat on the stove, or in the microwave in 30-second increments, stirring frequently.
  2. Remove the tray from the freezer and slice into 6 bars.
  3. Either drizzle a little melted chocolate over each bar, dip the caramel (lengthways) in the chocolate, or simply dunk the entire bar in.
  4. Sprinkle with a pinch of sea salt, then place in the fridge for 45 minutes, before serving. Store in the fridge for up to 4 weeks or freeze for up to 2 months.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

For more chocolatey recipes, check these out: 

Healthy Twix Mars Bars Gluten Free Vegan Dairy Free

Eli Brecher
Eli Brecher

Find me on: Web | Twitter | Facebook


Leave a Reply

%d bloggers like this: