Description
These Vegan Snickers Bars are a delicious, no-bake treat that’s gluten-free and perfect for satisfying your sweet tooth with wholesome ingredients. Made with a crunchy peanut base, a smooth caramel layer, and coated in rich vegan chocolate, these bars combine the classic flavors of Snickers in a healthier, plant-based version. Perfect for anytime snacking or dessert, they require minimal prep and no baking.
Ingredients
Scale
Base
- 2 cups unsalted peanuts
- 10 medjool dates (pitted)
- ¼ teaspoon Himalayan pink salt (or sea salt)
Caramel
- 10 medjool dates (pitted)
- ½ cup rice milk (or other non-dairy milk)
- ½ cup crunchy peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan pink salt (or sea salt)
- ½ cup crunchy peanut butter (divided, remaining)
Topping
- 1 cup roasted peanuts
Coating
- 9 oz vegan chocolate (for coating)
- 1 teaspoon coconut oil (solid, for coating)
Instructions
- Prepare the base: Blend the unsalted peanuts in your food processor until they form a light crumb. Add the ¼ teaspoon Himalayan pink salt and 10 pitted medjool dates, then blend again until completely combined into a sticky, crumbly mixture.
- Form the base layer: Line an 8 x 8 inch or 12 x 3½ inch dish with parchment paper, creating a sling for easy removal. Press the peanut-date mixture evenly into the base of the prepared dish using a spatula.
- Make the caramel layer: In a high-speed blender, add 10 pitted medjool dates, ½ cup rice milk, ½ cup crunchy peanut butter, 1 teaspoon vanilla extract, and ½ teaspoon Himalayan pink salt. Blend until completely smooth and creamy.
- Combine the caramel: Transfer the blended mixture to a bowl, then add the remaining ½ cup crunchy peanut butter. Stir well to combine thoroughly and create a rich caramel consistency.
- Assemble the caramel layer: Spread the caramel evenly over the peanut base. Top with 1 cup roasted peanuts, pressing them lightly into the caramel with your spatula to ensure they stick.
- Chill the layers: Place the assembled base and caramel layers in the freezer for at least 2 hours, or overnight if possible, to set firmly before coating.
- Cut the bars: Remove the set slab from the dish using the parchment sling, then cut into 18 miniature bars or 12 larger bars, depending on your preference. Return the bars to the freezer while you prepare the coating.
- Prepare the chocolate coating: Melt 9 oz vegan chocolate and 1 teaspoon solid coconut oil together using a double boiler method until smooth and fully combined.
- Coat the bars: Dip each bar into the melted chocolate, coating all sides completely. Place the coated bars on a cooling rack lined with parchment paper to set. For a thicker chocolate layer, dip the bars a second time once the first coat has hardened.
- Storage and serving: Store the finished vegan Snickers bars in an airtight container in the refrigerator for up to one week or freeze them for up to 2 months. Before serving, defrost at room temperature for about one hour for the best texture and flavor.
Notes
- Ensure the dates are soft and fresh for easier blending and a smoother caramel texture.
- If peanuts are salted or roasted, reduce or omit additional salt to balance flavor.
- Use high-quality vegan chocolate to keep the bars entirely plant-based.
- This recipe can be customized with other nuts or nut butters if desired.
- Freezing the bars before coating helps the chocolate set more quickly and cleanly.
