The best ever healthy homemade Vegan Snickers Bar recipe. Chewy nougat with salted peanut caramel, roasted peanuts and chocolate. This easy, gluten-free and no-bake recipe makes a much healthier copycat treat than the originals!
THE BEST EVER VEGAN SNICKERS YOU’LL EVER TRY
This vegan snickers bar recipe is a firm favourite of family and friends. After trying quite a few snickers inspired recipes (Ahem, by a few I mean LOTS!) this one is definitely closest to the original. A chewy nougat-y base topped with salted peanut caramel, roasted peanuts and a generous coating of creamy vegan milk chocolate. What’s not to love? These bars keep really well stored in an airtight container both in the fridge and freezer, but no word of a lie, I doubt that they will last a couple of days (they definitely don’t in my house anyway!). I even had the pleasure of making these vegan snickers bars at a live cooking demonstration at Cork Vegfest in 2018. They went down a treat, and it was wonderful to meet so many friends and new faces there 🙂
Being one of my all time favourite recipes (and that of many of my family and friends too), this recipe of course made it into my new cookbook “No-Bake Vegan Desserts“, which has a whole chapter for classic candy bars such as snickers and twix.
THESE HOMEMADE SNICKERS BARS ARE:
- Plant-based and vegan-friendly
- Better than the original snickers bars
- A guaranteed crowd pleaser
- Makes a big batch
- A nostalgic remake of a classic candy bar
- Easy to make
- Minimal ingredients
- Free from any animal derived products
WHAT INGREDIENTS WILL I NEED TO MAKE NO-BAKE SNICKERS BARS?
Unsalted peanuts: Unsalted peanuts make the base of the peanut nougat layer of these bars. You can use store-bought peanuts that already have had the skins removed or you can also use roasted “monkey nuts”. Monkey nuts that have been roasted in their shells take a little more effort, as you’ll need to de-shell them all, but they do give a really nice deep roasted peanut flavour to the base.
Medjool dates: Together with the peanuts, medjool dates are used to form the nougat layer. They add sweetness, fibre, and also act as the glue that keeps everything together. Medjool dates also make the main ingredient for the peanut caramel layer. Their sweetness, caramel flavour and texture make them the perfect ingredients for creating a thick, spreadable caramel.
Rice milk: I like the subtle sweetness and mild flavour that rice milk gives to the caramel. You can however, use any other plant-based milk of your choice. Just make sure you opt for a gluten-free variety if that’s something you’re concerned about.
Peanut butter: I like to use crunchy peanut butter for the caramel. Half of the peanut butter will be blended with the rest of the caramel ingredients whereas the other half gets folded in after blending, leaving small chunks of peanuts in the mix for added texture.
Vanilla extract: This completes every no-bake dessert as it enhances the flavour of the caramel while adding another layer of flavour dimension to it as well.
Roasted peanuts: You can opt of unsalted nuts if you’re trying to keep the sodium content low. I do however recommend getting roasted peanuts, as their deep flavour makes all the difference to the flavour of these bars.
Chocolate: No snickers bars would be complete without a healthy thick coating of chocolate! These bars work well with dairy-free “milk” chocolate or dark chocolate.
Salt: Sea salt or pink Himalayan salt are added to both the nougat and caramel to enhance the flavour and balance the sweetness of the bars.
Coconut oil: A small amount of coconut oil is added to the melted chocolate in order to thin it, making it easier to coat the bars.
HOW TO MAKE HOMEMADE VEGAN SNICKERS BARS
To make the base, start by blending the peanuts in your food processor. Bring them to a light crumb consistency. Next add in the salt and medjool dates and blend further until completely combined into a paste/dough consistency. Line your baking dish with parchment paper and press the mixture evenly into the base of the dish using a spatula. You can use a long 12 x 3.5″ loaf pan or baking dish or an 8 x 8″ baking dish.
For the caramel, add the dates, rice milk, peanut butter, vanilla extract and salt to a high speed blender and blitz until completely smooth. Make sure you’re patient with the caramel and keep blending until it’s silky smooth, you don’t want there to be any visible lumps of dates in the mixture. Next transfer the caramel to a bowl and fold into the remaining crunchy peanut butter. Spread the caramel on top of the base using your spatula. Add the roasted peanuts on top of the caramel and place in the freezer for at least 2 hours (overnight if possible).
Remove the snickers slab from the baking tray and cut into miniature bars. Place the bars back in the freezer whilst you prepare the chocolate coating. Melt the chocolate and coconut oil over a double boiler. Then dip the bars into the chocolate and sit them on top of a cooling rack to set. You can dip them a second time for a thicker layer of chocolate.
LOVE THESE VEGAN SNICKERS BARS? HERE ARE SOME OTHERS RECIPES TO TRY
- Vegan Mars Bars
- Vegan Snickers Ice Cream Bars
- No-Bake Snickers Tart
- Mars Ice Cream Bars
- Giant Snickers Bar
DID YOU TRY THIS RECIPE?
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Vegan Snickers Bars (No-bake, GF)
- 2 cups unsalted peanuts
- 10 medjool dates pitted
- ¼ tsp Himalayan pink salt
- 10 medjool dates pitted
- ½ cup rice milk
- 1 cup crunchy peanut butter divided
- 1 tsp vanilla extract
- ½ tsp Himalayan pink salt
- 1 cup roasted peanuts
- 9 oz vegan-friendly chocolate for coating
- 1 tsp coconut oil solid, for coating
- To make the base, blend the peanuts in your food processor until they form a light crumb.
- Add in the salt and medjool dates and blend further until completely combined.
- Line a 12 x 3½" or 8 x 8" with parchment paper and press the mixture evenly into the base of the dish using a spatula.
- For the caramel, put the dates, rice milk, half cup of peanut butter, salt and vanilla extract in a high-speed blender and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining half cup peanut butter, then stir well to combine. Using your spatula, spread the caramel on top of the base.
- Spread the caramel on top of the base using your spatula.
- Add the roasted peanuts on top of the caramel.
- Place in the freezer for at least 2 hours (overnight if possible).
- Remove the snickers slab from the baking tray and cut into 24 miniature bars or 12 large bars.
- Place the bars back in the freezer whilst you prepare the chocolate coating.
- Melt the chocolate and coconut oil over a double boiler.
- Dip the bars into the chocolate and sit them on top of a cooling rack to set.
- You can dip them a second time for a thicker layer of chocolate.
- Store the bars in an airtight container in the fridge
- Recipe makes 24 miniature (fun sized) bars or 12 large bars
This recipe is from my cookbook “No-Bake Vegan Desserts” which is available on pre-order from all major online booksellers now!