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stack of homemade snickers bars

Vegan Snickers Bars (No-bake, GF)

4.77 from 78 votes
The best homemade version of snickers bars you'll ever try. A chewy peanut nougat base topped with salted peanut caramel, roasted peanuts and a generous coating of creamy vegan milk chocolate.
Prep Time 25 mins
Cook Time 4 hrs
Total Time 4 hrs 25 mins
Servings 18



  • 2 cups unsalted peanuts
  • 10 medjool dates pitted
  • ¼ tsp Himalayan pink salt or sea salt


  • 10 medjool dates pitted
  • ½ cup rice milk
  • 1 cup crunchy peanut butter divided
  • 1 tsp vanilla extract
  • ½ tsp Himalayan pink salt or sea salt
  • 1 cup roasted peanuts
  • 9 oz vegan 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 and press them down into the surface of the caramel using your spatula.
  • Place in the freezer for at least 2 hours (overnight if possible).
  • Remove the snickers slab from the baking tray and cut into 18 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



Storage tips

These bars keep really well stored in an airtight container both in the fridge for up to a week and in the freezer for up to a month.

How to prevent a crumbly base

If the nougat base is a little crumbly to the touch, add one tablespoon of water or plantbased milk and process until you have a mixture that holds together when pressed between your fingers.


Roast the peanuts: To take the flavour of these bars to the next level, you can roast the peanuts for the nougat for 10 minutes at 180°C (356°F) for 10 minutes. This intensifies the flavour of the peanuts as they brown slightly and begin to release their oils.


Calories: 377kcal | Carbohydrates: 37g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 205mg | Potassium: 462mg | Fiber: 6g | Sugar: 27g | Vitamin A: 40IU | Calcium: 60mg | Iron: 2mg
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