No-Bake Vegan Snickers Tart

A delicious no-bake vegan snickers tart with a peanut butter base topped with layers of peanut caramel, roasted peanuts and rich chocolate ganache.
Prep Time: 40 minutes
Cook Time: 4 hours
Total Time: 4 hours 40 minutes
5 from 8 votes
flatlay of chocolate tart with peanuts.
 
I created quite a few variations of this recipe as it was the one which I demonstrated at this year’s Dublin Vegfest, so lots of trial runs were needed!
 
Snickers tart, no bake, vegan and dairy free recipe
 
This snickers themed recipe can of course be adapted to your own dietary requirements. Feel free to substitute the peanuts and peanut butter for an alternative nut butter.
 
The best thing about this cake is that you can go totally nuts with the toppings! Crushed nuts, roasted peanuts, melted chocolate, drizzled peanut butter, chocolate shards, mini peanut butter cups… there’s room for it all!
 
Snickers tart, no bake, vegan and dairy free recipe
 

WHY MAKE THIS RECIPE?

  • Plant-based and Vegan-friendly
  • Rich and decadent
  • Chocolate, chocolate and more chocolate
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from animal derived products
  • Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
 
Snickers tart, no bake, vegan and dairy free recipe
flatlay of chocolate tart with peanuts.

Vegan No-Bake Snickers Tart

5 from 8 votes
PRINT RECIPE PIN RECIPE
A peanut butter base topped with layers of peanut caramel, roasted peanuts and rich chocolate ganache.
Prep Time 40 mins
Cook Time 4 hrs
Total Time 4 hrs 40 mins
Servings 10

INGREDIENTS

CRUST

  • 2 cups cashews
  • ¼ tsp Himalayan pink salt
  • 3 tbsp peanut butter
  • 1 tbsp maple syrup

CARAMEL LAYER

  • 10 medjool dates pitted
  • 1 cup smooth peanut butter
  • ½ cup oat milk
  • ¼ cup maple syrup
  • ¼ tsp Himalayan pink salt
  • 1 cup roasted peanuts

CHOCOLATE FILLING

  • 2 400ml cans chilled coconut milk use only the thick part from the top of the can
  • 1 ½ cups vegan-friendly chocolate
  • ¼ cup maple syrup
  • ¼ cup cacao butter
  • Peanuts, chopped for garnish
  • vegan-friendly chocolate, melted for garnish
  • peanut butter for garnish

INSTRUCTIONS

  • Add the cashews to your food processor and blitz to a fine crumb.
  • Add in the salt and peanut butter and blend for another 2 minutes.
  • Lastly add in the maple syrup and allow to mix until the mixture starts to form a dough like consistency.
  • Line the bottom of a springform tart tin with parchment paper (I used one with a 9.5” base).
  • Spread the dough out evenly and press it firmly into the base and sides of the tin using the bottom of a flat glass.
  • Set aside in the freezer.
  • Add the dates, peanut butter, maple syrup, oat milk and salt to your high speed blender and blitz until sooth without lumps.
  • Once ready, transfer the caramel to a large bowl and gently fold through the roasted peanuts using a spatula.
  • Spread the peanut caramel out onto the case of the cake and even out the top using a spatula.
  • Place the cake back into the freezer.
  • For the chocolate layer, add the coconut milk to a saucepan and bring to a simmer.
  • Remove from the heat and whisk in the chocolate and cacao butter.
  • Once the mixture is smooth add in the maple syrup and whisk to combine.
  • Set the chocolate mixture aside for ten minutes to cool slightly before pouring it on top of the peanut caramel layer.
  • Freeze for a minimum of 4 hours.
  • Once set, remove the cake from the cake tin whilst still frozen.
  • Decorate with melted chocolate, drizzled peanut butter and crushed peanuts.
  • This cake stores well in the fridge for up to 5 days, alternatively it can be stored in the freezer and thawed as needed. Ensure it is stored in an airtight container.
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

Reader Interactions

LEAVE A REVIEW:

If you tried this recipe and enjoyed it, please consider leaving a rating and a review below. I love to hear about your recipe remakes and how much you loved them!

Recipe Rating






13 thoughts on "No-Bake Vegan Snickers Tart"

    1. Hi Seda,

      If you click on the “metric” option underneath the ingredients list on the recipe card you’ll be able to see the conversions.

  1. HOLY TART!! I tried this receipe and omg I absolutely fell in love with it! It’s so delicious I can’t believe. So happy I found it, thank you! I will definitely do it again ♡.

    1. Hi Selly,

      Awh that’s so lovely to hear, I’m so happy you loved the recipe. Thank you so much for the incredible feedback! 🙂

  2. 5 stars
    I still think about this recipe and I made it almost a year ago! It’s so perfect and comforting and delicious, like all your recipes, it’s a recipe that brings me joy 💛

    1. Hi,

      Thank you so much for the great feedback! I’m looking into implementing that information to the website in the near future 🙂

  3. “2 400ml cans chilled coconut milk use only the thick part from the top of the can”
    coconut milk? not full-fat coconut cream?
    I have X2 one liter of Aroy-D coconut cream in the fridge…

    Thank you

    1. Hi!

      The coconut cream is what separates from the coconut milk and floats to the top of the can when chilled – that’s the part you want. If you have a brand that’s pure “coconut cream” even better 🙂 Unfortunately here in Ireland it’s not every popular so we use coconut milk instead! Hope this helps