Well, today it’s my 22nd Birthday! I cannot believe how fast this past year has gone and reflecting back it really goes to show how much can be accomplished in the space of a year – I’ve started Emma Lauren Food, almost finished my double degree and have been successful in leading a healthy lifestyle I am proud of!
This time last year I was fortunate enough to celebrate my 21st birthday with family and friends in New York after travelling through Europe for three months. Walking through Times Square with 21 balloons is definitely a memory I will never forget.
This year’s celebrations will be a little more low key, but most importantly it will be spent with my family and close friends!
As birthdays always call for something sweet to celebrate, I thought I’d bring you raw mars bar bites today!
This nougat layer is the base of the mars bar bites. This layer can be made either thick or thin depending on your preference. I made it thick, but just halve the ingredients it you’d prefer it a little thinner.
Use the back of a wet spoon to press the nougat layer into the cake tin. This ensures it is evenly distributed.
The caramel layer is the sweeter of the two – this is definitely my favourite! I love the combination of almond butter and dates, it takes on a chewy texture when frozen.
I used cacao butter in the chocolate coating as it ensures the bites won’t melt as quickly as just using coconut oil. There’s nothing worse than all your hard work melting in front of you!
Whenever I cut brownies, slices or, in this case, mars bar bites, I always start by cutting down the middle then working my way to the outside. This ensures all, or almost all, pieces are the same size.
I used a fork to assist in coating the bites as this allowed the bottom of the bite to be covered in chocolate easily.
Beautiful, glossy bites – these really are something special to serve to your guests!
These bites will keep in the freezer for up to two weeks in a sealed container.
Raw mars bar bites
Makes 18 bites
- 1 cup cashews
- 1 cup almonds
- 3 TBSP 100% pure maple syrup
- 1/4 tsp salt
- 2 TBSP water
- 1 TBSP almond butter
- 8 fresh medjool dates, pitted
- 2 TBSP 100% pure maple syrup – add more/less depending on how sweet you like it
- 1 tsp pure vanilla extract
- 2 TBSP water
- 3/4 cup cacao powder
- 1/4 cup cacao butter
- 2 TBSP 100% pure maple syrup
- 2 TBSP coconut oil
- Line both a loaf tin and a baking tray with baking paper.
- Place nougat ingredients in the food processor and process for 2-3 minutes, or until smooth.
- Press nougat into lined loaf tin and place in the freezer to set.
- Whilst the nougat sets, place caramel ingredients in the food processor and process for 2-3 minutes, or until well combined.
- Spread caramel on top of nougat and return to the freezer for 30 minutes.
- Place cacao butter in a small saucepan over low heat until melted.
- Place cacao butter and the remainder of the chocolate ingredients into a bowl.
- Remove mars bar layers from the freezer and cut into 18 squares.
- Place one mars bar bite on a fork, then dip into the bowl of chocolate and use a spoon to coat all sides.
- Place on lined baking tray and repeat until all squares have been coated.
- Place in the freezer for a further 30 minutes or until set. Enjoy!
I hope you all have an amazing day today, I definitely will! Now, off I go for my birthday breakfast with my sister.