These Chocolate Fudge Candy Bars are VERY similar to a 3 musketeers bar from Mars Inc. If it didn’t have the thin biscuit base at the bottom, I would’ve named these ‘Copycat 3 Musketeers’. But because of that fact, Chocolate Fudge Candy Bars was the next best thing.
If I’m being completely honest, these healthier candy bars were born by complete accident. The initial idea was to make a more naked bar with just the biscuit base and chocolate filling on top. And maybe a little dark chocolate drizzle for good measure. But, once I removed these from the tin, they were staring back up at me, screaming for a hard chocolate shell. I knew right then and there, they needed to be turned into the fun sized candy bars you see right now.
And oh what a great move that was. As soon as you bite into the hard chocolate shell your teeth sink into a soft, mousse like, chocolate filling. But the best bit? That chocolate filling is made with a base of fibre rich cannellini beans! Yup, that’s right. Beans! But, if I didn’t tell you this dessert was mostly made of beans, you’d be none the wiser. Because you can’t taste them. Like, at all.
These Chocolate Fudge Candy Bars are:
- Nut Free
- Vegan
- Gluten Free
- Refined sugar free
- Dairy Free
- Soy Free
Did you know?
Upon researching 3 musketeers, as I have never actually had one. (Shock horror). I came across some pretty mind blowing info.
The 3 musketeers candy bar is the US version of a global Milky Way. And the Milky Way here in the US is the American version of a Mars Bar! 🤯 And guys, I used to LOVE Milky Ways. So when you really think about I guess I have tried a 3 musketeer. Did anyone else know this random piece of info? Comment below if you have!
Chocolate Fudge Candy Bars
Course: DessertCuisine: AmericanDifficulty: Medium18
servings30
minutes10
minutes1
hourThese bite sized Chocolate Fudge Candy bars have an oat & coconut butter base, a smooth chocolate vanilla mousse, all encased in a hard chocolate shell.
Ingredients
- Base
1 1/4 cup gluten free quick cook oats
1/4 cup coconut butter, melted
5 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp vanilla essence
- Filling
2 cans cannellini beans, drained and rinsed
1/3 cup coconut oil, melted
90 g dark chocolate
1/4 cup cacao powder
1/4 cup maple syrup
3 tsp vanilla essence
3/4 tsp sea salt
- Chocolate Shell
2 cups dark baking chocolate (Hu Kitchen gems for refined sugar free option)
1 tbsp coconut oil
Sea salt flakes, for garnish
Directions
- Base
- Preheat oven to 350F
- Place your oats in a food processor. Blitz till you have a flour consistency. Add in the remaining base ingredients and process until you have a crumbly mixture.
- Transfer and press into a 8×8 baking tin lined with parchment paper.
- Ensuring the base layer is even, bake for 10 minutes. Remove from the oven and allow to cool while you make the filling.
- Filling
- Place your drained, rinsed cannellini beans in a food processor. Blitz until smooth.
- Add the maple syrup and vanilla. Blending until incorporated.
- In a small saucepan, over a low heat, gently melt down your chocolate with the coconut oil. Pour into the food processor and immediately blend until smooth.
- Lastly add in the cacao powder and salt. Blend until incorporated.
- Pour onto the baked base. Spread so it’s even and place in the freezer for 1 hour to set. You want it to be firm but not frozen.
- Once set, remove from the baking tin. Cut into 9, even long bars and each bar down the middle, to yield 18 bars total.
- Chocolate Shell
- Gently melt down the chocolate and coconut oil in a small saucepan. Transfer to a small bowl.
- Using a fork or spoon, scoop up each bar and dip in the chocolate ensuring its well coated. Remove each bar and allow the excess chocolate to drip off before transferring to a tray to set.
- Sprinkle with sea salt flakes to finish.
Notes
- Use Hu Kitchen Gems for the dark chocolate shell to keep it completely refined sugar free
- Store all bars in a Tupperware container in the fridge for up to 2 weeks.
