Healthy 3 Musketeers and Milky Way Bars

I have been very inspired to recreate candy bars since I made my healthy version of a Snickers bars.  What better time to do it than the week of Halloween?  I am not apposed to treating myself, but I would much rather do it with a homemade treat versus a treat manufactured with additives.  Have you seen the ingredients in a 3 Musketeers or Milky Way bar?  A lot of unnecessary junk, if you ask me.  I was able to recreate these bars with four ingredients or less.  Four REAL ingredients.  Enjoy these Healthy 3 Musketeers and Milky Way Bars!

Most versions of copycat treats made with real food doesn’t taste exactly like the real thing.  These Healthy 3 Musketeers and Milky Way Bars come pretty close.  I’ve said it once and I’ll say it again: you can’t mimic the taste of fake food in a home kitchen using whole foods.  I cook in a kitchen, not a chemistry lab.  I will say though that I think that all homemade versions taste better because of the quality of the ingredients.  These bars will definitely satisfy any cravings for candy bars you may have.

I have even enjoyed these without the chocolate coating as a nice dessert.  Whenever I ate 3 Musketeers bars I, for some reason, would always eat the chocolate coating first and then the filling.  You can store these in the freezer for a nice icy treat, or for a softer treat, store inside the fridge.  Either way…delicious!

Print

Prep Time 2 hours

Total Time 2 hours

Servings 10

Author Sara

Ingredients

• Filling:
• 1/2 cup coconut cream or real whipping cream I used this coconut milk to make the cream
• 1/3 cup chocolate chips melted in a double boiler
• Chocolate Coating:
• 2 cups chocolate chips melted in a double boiler
• Note: To get coconut cream refrigerate one can of coconut milk overnight, open the can and scrape off the cream that settled to the top, drain off the coconut milk.

Instructions

1. With a whisk or a mixer with a whisk attachment, whip the coconut cream or real whipped cream to form soft peaks.
2. Fold in the melted 1/3 cup chocolate chips until incorporated.
3. Line a small pan with parchment paper.
4. Pour in the cream mixture and spread out evenly.
5. Allow to set in the freezer for a couple of hours.
6. Take out of the freezer and cut into rectangles (8-10 depending on the size)
7. Keep in the freezer until ready to dip the chocolate.
8. Melt the remaining 2 cups of chocolate.
9. Put the bars on a lined sheet or dish (something that will fit in your freezer or fridge).
10. Pour a couple tablespoons of chocolate over each bar to coat. Once set, coat the bottom of the bar.
11. Place the bars in the fridge or freezer to finish setting.
12. Store in the fridge or freezer in an airtight container.

Recipe Notes

Choose organic ingredients when possible.

Print

Prep Time 2 hours

Total Time 2 hours

Servings 10

Author Sara

Ingredients

• Filling:
• 1/2 cup coconut cream or real whipping cream I use this coconut milk to make the cream
• 1/3 cup chocolate chips melted in a double boiler
• 1/2 cup soft pitted dates
• 1 teaspoon vanilla extract
• Chocolate Coating:
• 2 cups chocolate chips melted in a double boiler
• Note: To get coconut cream refrigerate one can of coconut milk overnight, open the can and scrape off the cream that settled to the top, drain off the coconut milk.

Instructions

1. With a whisk or a mixer with a whisk attachment, whip the coconut cream or real whipped cream to form soft peaks.
2. Fold in the melted 1/3 cup chocolate chips until incorporated.
3. Line a small pan with parchment paper.
4. Pour in the cream mixture and spread out evenly.
5. Allow to set in the freezer for a couple of hours.
6. In a blender, puree the dates and vanilla extract with 2 tablespoons of water until a paste forms. Add 1-2 more tablespoons of water as needed. Keep the mixture thick like caramel.
7. Spread the date paste over the top of the chocolate cream.
8. Cut into rectangles (8-10 depending on the size)
9. Keep in the freezer until ready to dip the chocolate.
10. Melt the remaining 2 cups of chocolate.
11. Put the bars on a lined sheet or dish (something that will fit in your freezer or fridge).
12. Pour a couple tablespoons of chocolate over each bar to coat. Once set, coat the bottom of the bar.
13. Place the bars in the fridge or freezer to finish setting.
14. Store in the fridge or freezer in an airtight container.