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Nutritionist Jess Barber's Salted Caramel Mars Recipe

Nutritionist Jess Barber's Salted Caramel Mars Recipe

Jess Barber is a Registered Clinical Nutritionist whose approach to achieving optimal health and alignment can be summarised into a few words; holistic, balanced, uncomplicated.

To treat holistically means that Jess investigates beyond the food you put in your mouth. Exercise, hydration, sleep and stress must also be explored. Jess believes that throughout this process, balance is a must to ensure that you maintain a healthy relationship with food and enjoy yourself along the way.

The need for ‘food that’s bloody delicious but also nutrient-dense and healthy’ is what got Jess into the kitchen creating recipes. All recipes in her Staple's recipe ebook are created using primarily whole-foods, are refined sugar-free, dairy-free, gluten-free (or have the option to be), and most importantly incredibly delicious. Here is how to make her irresistible Salted Caramel Mars bars from the ebook.⁠


The base 〰️⁠
1/2 cup almond meal⁠
1/2 cup oats⁠
1 tbsp almond butter⁠
6 dates (soaked in boiling water)⁠
(+ 1 tbsp of date water if needed)⁠
Pinch of salt⁠

Caramel Centre 〰️⁠
10 medjool dates (soaked)⁠
2 tbsp almond butter⁠
¼ tsp Sea salt⁠
6 tbsp date water⁠

Chocolate layer 〰️⁠
Melt 1 block of your favourite⁠
dark chocolate⁠


Base 〰️⁠
Using a food processor, blend all base ingredients until a sticky mixture forms. If the mixture is too dry, add a tbsp of date water. Press mixture firmly into the base of a silicone muffin tray or a loaf tin lined⁠ with baking paper.⁠

Caramel layer 〰️⁠
Blend all ingredients together and spoon on top of the base layer. Set aside.⁠

Chocolate layer 〰️⁠
Melt your favourite dark chocolate in the microwave for 1 minute (stirring at 30 seconds). Pour chocolate over each cup or if using a loaf tin, on top of the caramel layer.⁠

Place into the freezer for 3-4 hours.⁠

Once set, if using a loaf tin, cut into bars using a sharp knife.⁠

Store in an airtight container in the freezer for up to one month. You can store it in the fridge although I prefer⁠ freezer storage for the firmer texture.⁠

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