Go Back
+ servings
stack of homemade snickers bars

Vegan Snickers Bars (No-bake, GF)

4.77 from 78 votes
PRINT RECIPE PIN RECIPE
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

INGREDIENTS

BASE

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

CARAMEL

  • 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

INSTRUCTIONS

  • 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

RECIPE NOTES

 

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.
 

Variations

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.

NUTRITION

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
Tried this recipe?Mention @addictedtodates or tag #addictedtodates