Vegan Mars Bars

An almond nougat base topped with silky sweet caramel in a dairy-free chocolate bar. These vegan mars bars are also no-bake and gluten-free.
Prep Time: 40 minutes
6 hours 10 minutes
Total Time: 6 hours 50 minutes
4.75 from 28 votes

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homemade mars bars stacked on a plate.


If you were a fan of Mars bars, you’ll probably appreciate these vegan mars bars. They consist of layers of almond nougat and sweet caramel encased encased in dairy-free chocolate, such a perfect combination. People often ask me if I eat everything I make, and usually I share most of the treats with friends and family, and just try one or two pieces myself (you know quality checks and all that).

But these bars on the other hand, let me tell you.. I just couldn’t keep away from them and definitely had more than my daily dose of chocolate while they were in the house. And in a house with three vegans, they did not last very long! But vegan or not, I’m sure you or whoever you give them to try will love them too.

Healthy vegan mars bar


These mars bars are really simple to make and are put together in three stages; a nougat base, a caramel centre and a chocolate coating.


Regular mars bars have a distinct nougat base. The main ingredient for this version of mars bars is blanched almonds. it’s sweetened using coconut sugar and the addition of almond butter and coconut milk add to the flavour and creaminess of the base layer.


Blanched almonds are regular almonds which have had their skins removed. This nougat part of this recipe calls for blanched almonds as the base. If you’re not able to find blanched almonds you can make them at home very easily. Simply add the almonds to a pot of boiling water, allow them to boil for 60 seconds. Strain the almonds and immediately place them into a bowl of cold water until they are at room temperature. Then drain the water and use your fingers to squeeze the skin away from the almonds. Blot them with some kitchen paper to dry them off before use.


The centre of these bars is a twist on classic date caramel. I use a lot of different variations of date caramel in my recipes, and you’d be surprised how much you can vary the flavours and textures by adding different ingredients. The almond butter and coconut milk make this version perfectly creamy and soft while complimenting the almond flavour of the nougat layer.


For the chocolate coating,  I used store bought vegan-friendly “milk” chocolate, which can be found widely available these days. You could also use dark chocolate, which is often times dairy-free by default, just be sure to check the labels!

If you’re feeling a little more adventurous and have a bit more time on your hands, why not try making your own dairy-free chocolate from scratch? Check out my recipe for homemade dairy-free coconut milk chocolate.

UPDATE: Do not directly dip the bars in the melted chocolate as this may encourage the filling to melt. Instead, carefully hold sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.

Healthy mars bars


I must admit, storing these chocolate treats in the house during a lockdown and managing not to eat them all in one day has proven to be a challenge!

When they’re not in your mouth, these bars need to be chilled because these bars have a soft centre. You can of course keep them in the fridge but I think that they taste best when stored in the freezer, as the inside doesn’t freeze but the outer chocolate shell becomes crisp (think biting into a magnum ice-cream that has a mars bar’s filling!).

My next plan for these vegan mars bars is to remake them with an ice-cream layer in the middle, hello summer. So make sure you stay tuned for that one, which will likely be in the near future cos the suns been out blazing here lately.

Vegan chocolate mars bars


    • Plant-based and vegan-friendly
    • No fuss recipe
    • Nostalgic remake of a classic candy bar
    • Easy to make
    • Minimal ingredients
    • No-bake
    • Egg-free
    • Dairy-free
    • Free from any animal derived products


homemade mars bars stacked on a plate.

Vegan Mars Bars

4.75 from 28 votes
An almond nougat base topped with silky sweet caramel in a dairy-free chocolate bar. These bars are also no-bake and gluten-free.
Prep Time 40 mins
6 hrs 10 mins
Total Time 6 hrs 50 mins



  • 1 ¼ cups blanched almonds
  • ¼ tsp sea salt
  • 5 tbsp almond butter
  • 2 tsp vanilla extract
  • ¼ cup coconut sugar
  • 1 tbsp cacao powder
  • 2 tbsp coconut milk or other non-dairy milk
  • 1 tbsp chilled coconut milk from a can * see notes


  • 12 medjool dates pitted
  • ½ tsp sea salt
  • 2 tbsp almond butter
  • ¼ cup maple syrup
  • ½ cup coconut milk or other non-dairy milk
  • 1 tbsp coconut oil


  • 240g vegan-friendly chocolate


  • Add the blanched almonds, coconut sugar and salt to your food processor and blitz to a fine crumb consistency.
  • Add the almond butter, vanilla extract and cacao powder and blend for another minute or so to combine.
  • Lastly, add the milk and chilled coconut milk from the top of the can to the mix and blend for about 30 seconds to combine.
  • Line the bottom of a baking dish (7’ x 11’) with parchment paper. Press the mixture into the base of the pan using a flat bottomed glass. Set aside in the freezer while you prepare the caramel layer.
  • For the caramel, add all of the ingredients to a high speed blender and blend until smooth and creamy.
  • Spread the caramel out evenly over the base using a spatula.
  • Place in the freezer to set for at least 6 hours or overnight if possible.
  • Melt the chocolate over a double boiler, make sure it doesn’t get too hot as this will melt the bars, so you just want to heat it enough to melt the chocolate.
  • Take the mars slab out of the baking tray and cut into 14-16 bars.
  • Carefully hold sit each bar on top of a fork and spoon the melted chocolate over the top and around the sides.
  • Sit the chocolate covered bars on a sheet of parchment paper and place back in the freezer for 10 minutes before serving. 


  • Chilled canned coconut milk: place a can of coconut milk in the fridge overnight. The cream will separate to the top of the can once chilled. Use the thick cream from the top of the can for this recipe.
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

Reader Interactions


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Recipe Rating

14 thoughts on "Vegan Mars Bars"

  1. Do you have any suggestions for coconut alternatives? Like would cashew milk work instead of chilled coconut milk? I have a coconut intolerance and wanted to double check. Thank you for this awesome recipe by the way! Mars bars has been the one thing I’m having a hard time letting go of.

    1. Hello,

      Yes you can certainly use a different plant based milk for the caramel layer. As for the chilled coconut milk, since it is only a very small amount I would recommend omitting it altogether and adding a little more almond butter if needed.

  2. Hi Christina! Im a Big fan of these mars bars! They were my fav as a child. I also tried snickers bars, and some of the cheesecakes 😍
    I just wanted to suggest a great tip that I found out not long ago. Every time a use dates for the recepie I soak them in hot water. I reserve the water in the fridge until I get a good amount about a liter or so and then simmer it on low heat until it reduces and gets think and syrop like. Then you can just store it in a jar in a cupboard or a fridge and it’s a great AND CHEAP substitute for maple syrop! I just thought you can use that in your recepies and maybe share it with your viewers! ❤

    1. Hi Alexa,

      I’m so happy to hear that you love the recipes. And what a great tip, thank you so much for sharing!

  3. Hi
    I’m wondering if I can use honey instead of maple syrup?
    How long am I able to keep it in the freezer? 3 months??
    Thanks 🙂

    1. Hi Sam 🙂

      I couldn’t recommend using honey as I only work with vegan-friendly ingredients, you could try alternatives such as agave syrup if you don’t want to use maple syrup. They will last in the freezer for a couple of months however, I always recommend using them within a month or so as I’ve found quality can sometimes decrease when kept in the freezer for too long. Hope this helps!

      1. 5 stars
        Hi Christina, Yes it did help. I have another question. I made the slice and it tasted great except it did have a slight freezer taste to it. I am wondering what you use to store the slice in the freezer?


        1. Hi Samantha,

          Thank you for the feedback, I’m so glad you liked the recipe 🙂 I usually store them in an airtight container. Can I ask how you stored them and how long for?

  4. And one question more 😬 i have nour dates is ok ? And how much i must use because are not like medjol and i must soak them also cuz are not so soft . Thank you

    1. Yes if they aren’t soft you should soak them first, just drain them well afterwards so that there’s not too much liquid being added to the caramel (or it will be difficult to set). 12 pitted medjool dates is working out at around 280-290g, so I would go for the same weight

  5. Hello , i want make the bars tommorow and i want to know if i use normal almonds is ok? And must be soaked before using ? Thank you 🙏🏻

    1. Hi Cristina,

      If you’re using regular almonds with the skins on them you’ll want to blanch them first to remove the skins. I’ve included instructions on how to blanch them in the blog post 🙂 Enjoy the recipe x

  6. Hi there what a lovely recipe!
    Hoping to make it tomorrow but only have ground almonds, would they work if I just omitted the first step? .
    Thank you 😊❤️

    1. Hi Yvonne,

      Thank you so much! They should work fine, I would just keep a close eye on the consistency and not to over blend the mixture.

      Christina x