Raw Vegan Milky Way Bars

    • Difficulty
    • Easy
  • 12345 (18 votes, average: 2.94 out of 5)

Before you dig into all of that leftover Halloween candy at the office (or raid your kids’ stash…) try making these homemade raw vegan milky way bars made with raw chocolate, and a creamy cashew butter/coconut butter-based, maple-sweetened nougat. They are super delicious, and will satisfy the craving for unhealthy candy, guaranteed. High fructose corn syrup-free!

 

Ingredients

Filling
Caramel
  • 1 cup soft pitted medjool dates (if not soft, soak them in water for 30 minutes before using and drain well)
  • 2 Tbsp maple syrup
  • 1/4 cup raw almond butter (or raw cashew butter)
  • 2 Tbsp raw coconut butter or oil, warmed to liquid
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 2 Tbsp filtered water or as needed
Coating

Instructions

  1. In a medium bowl, for the filling, combine the coconut butter, cashew butter, maple syrup, sea salt, and vanilla extract in a bowl, and mix together with a spoon until completely blended.
  2. Line an 8×4 inch loaf pan with parchment or foil, and scrape the mixture into it, smoothing out the top. Place in the freezer.
  3. Meanwhile, to make the caramel, combine all ingredients in a high speed blender or food processor and process until smooth (if it is a little too thick you can add a Tbsp or two of water, but you don’t want to add too much or it won’t set up).
  4. Spread over the other filling layer in the pan, and place back in the freezer until firm enough to cut, about an hour to an hour and 30 minutes depending on how warm it was.
  5. Cut into 1 inch thick bars, and place on a parchment lined tray. Set tray in the freezer while you melt the chocolate.
  6. Melt the chocolate in the top of a double boiler.
  7. Dip each of the filling pieces into the chocolate (I like to use a fork to set them on, and a spoon to assist) letting the excess drain off, and set them back onto the piece of parchment paper.
  8. When they are all dipped, place them in the freezer until the chocolate has hardened, about 5-10 minutes.

Notes

Store the chocolates in the refrigerator for up to a month in an airtight container.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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