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Four vegan snickers bars stacked on top of each other on a white plate.

Vegan Snickers

Satisfy your sweet cravings with these Vegan Snickers bars, crafted with wholesome peanuts, Medjool dates, creamy peanut butter, and rich chocolate. It's a  healthier homemade candy bar that's both delicious and nutritious!

Course Dessert
Cuisine American
Keyword chocolate peanut butter dessert, easy dessert recipe, healthy snickers, homemade snickers, vegan snickers
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 bars
Calories 321 kcal
Author Kelly

Ingredients

Cookie Layer

  • 1 3/4 cups unsalted peanuts , feel free to sub with cashews or other nuts of choice if you prefer a peanut-free version.
  • 10 pitted Medjool dates , soaked in warm water for about 10 minutes, then drained (skip this step if preferred - soaking helps to blend easier)
  • 2 tbsp finely ground gluten-free oat flour or almond flour
  • ¼ tsp fine sea salt
  • unsweetened almond milk or milk of choice , only as much or little as needed to hold the cookie dough layer together if the dough seems too crumbly

Caramel Layer

  • 10 pitted Medjool dates , soaked in warm water for about 10 minutes, then drained (skip this step if preferred - soaking helps to blend easier)
  • ½ cup unsweetened almond milk or milk of choice
  • 1 cup creamy peanut butter , divided. Feel free to sub with cashew butter or other nut butter or seed butter of choice if you prefer a peanut-free version.
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt
  • 1 ¼ cups roasted peanuts , more or less as needed. Feel free to sub with cashews or other nuts of choice if you prefer a peanut-free version.

Chocolate Coating

  • 1 2/3 cups dairy-free or regular chocolate chips, more or less as needed to coat the bars well
  • 2 tsp coconut oil , for easier melting, more or less as needed

Garnish

  • Flakey salt
  • Finely crushed peanuts cashews

Instructions

Cookie Layer:

  1. Line a 8 x 8” square baking pan with parchment paper, leaving an overhang to make it easier to lift the bars out (you can also use a 12 x 3 ½” long loaf pan if preferred). Add the peanuts to a bowl of a food processor. Process until they are slightly crumbly. Add the dates, flour and salt, and continue processing until they are completely combined, and resemble a thick cookie dough consistency. Add a little bit of unsweetened almond milk / liquid or more flour, only as needed, to reach a thick cookie-dough consistency.
  2. Press the evenly into the bottom of the dish, pushing down firmly using a spatula.

Caramel / Nougat Layer:

  1. Add the dates, milk and half of the peanut butter, vanilla and salt to the food processor or a high-speed blender. Process / blend until completely smooth, to reach a nougat / caramel consistency. Transfer the caramel to a bowl, then add the remaining amount of the peanut butter, stirring well until combined. Spread the caramel on top of the base, using a spatula to press firmly as needed.
  2. Top with an even layer of the roasted peanuts over the caramel layer and press down into the surface of the caramel using a spatula. Place in the freezer for 2-3 hours, until firm and frozen.
  3. Once frozen, use the parchment paper to remove the cookie / caramel filling from the pan and use a sharp knife to cut into even-sized candy bars, about 18 miniature bars or 12 large bars. Place the bars back in the freezer.

Chocolate Coating:

  1. Line a large baking tray with parchment paper and place a cooling rack on top of the parchment paper.
  2. Melt the chocolate chips and coconut oil in the microwave in 30-second increments, stirring well in between or in a double boiler. Working quickly and with 1 bar at a time, dip each bar into the melted chocolate, flipping the bar as needed, until the bar is coated well completely. You may have to dip a second time, for a thicker coating. Transfer the coated bar to the cooling rack. Drizzle a thin zig-zag pattern over each bar. Sprinkle a tiny bit of flakey salt over all the bars. Sprinkle a tiny bit of chopped peanuts over just a few of the bars. Repeat with remaining bars. Freeze for at least 20 minutes, or more until the chocolate is set.
  3. Enjoy once set or store the bars in an airtight container in the fridge for one week or freeze for up to 2 months. Defrost at room temperature for 10 minutes, or more, if frozen before serving.

Recipe Notes

Refrigeration: For the best taste and texture, store your homemade Snickers bars in an airtight container in the fridge for up to one week. 

Freezing: If you plan to keep them longer, freeze them for up to two months. When you're ready to enjoy, simply defrost at room temperature for about 10 minutes if frozen.

Nutrition Facts
Vegan Snickers
Amount Per Serving (1 bar)
Calories 321 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 23g8%
Fiber 7g28%
Sugar 18g20%
Protein 12g24%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.