Raw Marz Bar




- 2 cups blanched almond meal

- 1/3 cup coconut oil melted

- 1/4 cup rice malt syrup

- 1/4 cup raw cacao powder

- Pinch of salt

- 1 tsp vanilla essence

- 1 tsp baking soda

- Optional to add dash of water if needed to help combine ingredients more.


- 1/4 cup hulled tahini

- 1 cup almond butter

- 1/4 cup coconut oil

- 3 tbsp rice malt syrup

- 1 tsp vanilla essence

- 1 tsp salt

Chocolate coating:

- 200g melted dark chocolate (I like 95% lint)

- 1/4 cup coconut oil


1. Turn oven onto 180C Bake. Line a baking tray.

2. Blend all base ingredients in a food processor until smooth and sticky. Press down into the baking tray and cook for approx 5-8 minutes.

3. Set baking tray aside to cool down.

4. Blend all caramel ingredients together in a blender until smooth. Add more liquid if needed.

5. Pour caramel over the base. Set aside in freezer for 4-6 hours or until firm.

6. Melt the chocolate and coconut oil into a bowl.

7. Cut the base and caramel into rectangular pieces and dunk them into the chocolate until fully covered. Set aside on a chopping board covered with baking paper.

8. Once all coated in chocolate, set aside in freezer for 2 hours.

9. Leave in room temperature 10 minutes before consumption or keep in fridge.