Homemade Paleo Milky Way Candy Bars (Try these!)

By Jess

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One of the best things about making your own homemade paleo recipes is having the ability to add a healthy spin on some of your favorite candy snacks. Take this recipe for paleo milky way for example—homemade chocolate nougat, caramel, and just enough sweetness to quell any sweet tooth. You would never guess that this is 100% paleo approved.

Paleo Milky Way Candy Bars

Paleo Milky Way Candy Bars

Paleo Milky Way Candy Bars

Paleo Milky Way Candy Bars

Paleo Milky Way Candy Bars

More Paleo Candy Recipes:

Crunchy Homemade Paleo Kit Kat Candy Bars
Paleo Almond Joy Candy Bars
Goji Berry Paleo Chocolate Bark
40 Paleo-i-fied Homemade Candy Recipes
16 Candy Bars That Paleo Followers Can Chow


  • For the chocolate nougat:
    • 1 cup cashew nuts, soaked for 4 hours then drained and rinsed
    • 1 cup almond butter
    • ½ cup Enjoy life semi-sweet chocolate chips, melted
    • ¼ cup melted coconut oil
    • 3 tbsp maple syrup
    • 1 tsp pure vanilla extract
  • For the caramel:
    • ½ cup almond butter
    • 1 ½ tbsp melted coconut oil
    • ½ cup honey
  • For the chocolate glaze:
    • 1 cup Enjoy semi sweet chocolate mini chips
    • 1 tbsp solid coconut oil


  1. Line an 8×8 inch baking pan with parchment paper and set aside.
  2. To make the chocolate nougat place all the ingredients in a food processor and process until smooth.
  3. Press the mixture into the prepared pan and freeze for 2 hours.
  4. To make the caramel, place all ingredients in the food processor and process until smooth.
  5. Smooth the caramel over the nougat and freeze for 2 hours.
  6. To make the glaze, melt the chocolate chips and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth. Let it cool slightly.
  7. Remove the pan from the freezer and cut the mixture into 16 bars.
  8. Use two forks to dip each bar into the chocolate. Shake a little to let the excess chocolate drip.
  9. Place on a sheet pan lined with parchment paper and pop back into the freezer until the chocolate sets.
  10. Keep refrigerated in an airtight container until serving.


Serving Size





Total Time

32 minutes

Prep Time

30 minutes

Cook Time

2 minutes

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