These Healthy Paleo Candy Bars have a layer of SunButter nougat, topped with homemade marshmallow and then dipped in chocolate. They are simple and so delicious! Gluten free, dairy free, and nut free.
This post is sponsored on behalf of SunButter. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
These bars are super easy to make, require no baking, and look pretty fancy. They have a fluffernutter feel with the SunButter Marshmallow combo. Typically peanut butter is used for those sandwiches, but SunButter has a very similar taste and texture.
Nut Free Candy Bars
These are nut free thanks to the SunButter. The bottom layer is a mix of that, maple syrup and coconut flour. I’ve been loving the Natural SunButter lately, but the No Sugar Added would also work great here. If you’re looking for a little crunch you could even try the crunchy natural which would give the candy a little texture. That layer is pressed into a pan and topped with homemade marshmallow.
Making marshmallows is really not hard at all and they taste better than any store bought kind. You’ll need half a batch of the recipe I’m listing below. I just don’t know if the recipe can be cut in half with success, so you end up with candy bars and also a small pan of homemade marshmallow and I don’t see that as a bad thing!
If you’re feeling intimidated like I was, here are some tips:
- Get a good thermometer to measure the heat. HERE is the one I bought. It’s recommended to get the mixture to 242°, but I couldn’t get mine past 220° even after 10 minutes of boiling. It still set great, but try to get it to 242° if possible.
- Another tool you’ll need is a stand mixer. Beating the gelatin and sugar mixture together until it’s fluffy and perfect.
- High quality gelatin is super important like this grass-fed beef brand that doesn’t come from a questionable source.
Once those layers are together, cut and dip in the chocolate. A cookie cutter can be used to make fun shapes or they can just be cut into bars like a classic candy bar. These are best stored covered at room temperature up to 10 days.
I know you will love these healthy paleo candy bars because you get a soft crack from the chocolate, move through the pillow of marshmallow, sink your teeth into the soft and chewy SunButter layer and it all just comes perfectly together.
Here are some more candy recipes to try:
- Paleo Vegan Butterfinger Candy Bars (nut free)
- Vegan Paleo Mounds Bars (nut free)
- Paleo Vegan Snickers Bars
- Vegan Paleo Cadbury Creme Eggs (nut free)
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Healthy Paleo Candy Bars
- 1 cup SunButter
- 1/3 cup maple syrup
- 1/3 cup coconut flour
- 1 teaspoon vanilla
- 1 cup filtered water, divided
- 1 cup maple syrup
- 3 tablespoons grass-fed gelatin
- 1/4 teaspoon salt
- 1-1 1/2 cup dairy free chocolate chips
- Line a 9 inch square baking pan with parchment paper.
- In a medium bowl, combine SunButter, maple syrup, coconut flour and vanilla. Mix until well combined and dough comes together. Press evenly into the bottom of the prepared pan. Set aside while making the marshmallows.
- Make the marshmallows. Place 1/2 cup water in a bowl of the stand mixer. Sprinkle the gelatin on top and let it bloom while you make the syrup.
- Add the other 1/2 cup water to a small sauce pan and add in the maple syrup. Turn to medium heat and bring to a boil. Boil until mixture gets to 242°. I boiled mine for 10 minutes and it wouldn't go above 220° but it still set okay. But try to get to 242° if possible.
- Turn off the heat and let the bubbles stop. Turn the stand mixture on low to let the gelatin mix with the water. Slowly pour the hot mixture in and then turn the speed up to high. Add in the salt and beat until it triples in size and is light and fluffy- about 6 to 8 minutes. You don't want to beat longer than that or the marshmallow will get cool and hard to spread. Once mixture is done beating, scoop half onto the SunButter mixture and smooth the top. Place the remaining half in a small greased pan to enjoy plain.
- Let sit to cool and then cut into rectangles- 6×3 or use a cookie cutter to make shapes.
- Dip in chocolate. If cutting into bars, the full amount of chocolate is needed, but if cookie cutters are used then just 1 cup is needed. Melt chocolate in the microwave, stirring every 30 seconds until smooth, or on the stove top over low heat until melted. Dip each candy bar in chocolate, top with sprinkles if desired, and place on a piece of parchment or wax paper. Let cool and set.
- Store covered at room temperature up to 10 days.
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