Vegan Snickers

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5 from 9 votes

If you’ve ever dreamed of having homemade vegan Snickers bars stashed in your freezer for just the right moment, this is your sign to make it happen. Chewy date caramel, crunchy roasted peanuts, and a thick, snappy chocolate shell—it’s everything you love about a Snickers, just made with simple, plant-based ingredients. They’re crazy easy to make, dangerously good, and the kind of treat you’ll want to have on repeat.

Prep Time30

Freezing time4

Total Time4 30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: large or 24 small bars

Calories: 566kcal

Author: Michelle Cehn

Ingredients

Snickers Base:

2 cups raw, unsalted peanuts (292 grams)
¼ teaspoon Himalayan pink salt
10 Medjool dates pitted

Caramel Filling:

10 Medjool dates pitted (see Note)
½ cup rice milk (120 ml)
1 cup crunchy peanut butter, divided (258 grams)
½ teaspoon Himalayan pink salt
1 teaspoon vanilla extract
1 cup roasted peanuts (use unsalted if preferred) (146 grams)

Chocolate Coating:

9 ounces vegan-friendly chocolate (255 grams)
1 teaspoon coconut oil solid

Instructions

To make the base of the bars, blend the peanuts in your food processor until they form a light crumb. Add in the salt and dates and blend further for a few minutes, until completely combined and the ingredients stick together to form a doughy consistency.
Line a 12 x 3½ –inch (30.5 x 9 cm) baking dish or similar-sized container with parchment paper and press the mixture evenly into the bottom of the dish using a rubber spatula. Set aside in the fridge while you make the caramel filling.
For the caramel, put the dates, rice milk, ½ cup (129 g) 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 ½ cup (129 g) peanut butter, then stir well to combine. Using your spatula, spread the caramel on top of the base.
Add the roasted peanuts on top of the caramel in an even layer. Place in the freezer to set for at least 4 hours or overnight.
Once set, remove the slab from the dish and place it on a cutting board.
Run hot water on your knife to heat it, then cut the slab into 12 large or 24 miniature bars. Place the bars back in the freezer while you prepare the chocolate coating.
For the coating, melt the chocolate and coconut oil in a double boiler over simmering water.
Dip the bars into the chocolate and sit them on top of a cooling rack lined with parchment paper 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 for up to a week or enjoy straight from the freezer.

Notes

Freezer = Your Best Friend: These bars need to stay chilled to keep their chewy caramel layer intact and their chocolate perfectly snappy. Store them in a covered container in the freezer, and they’ll last 2-3 months—if you don’t eat them all first.
Medjool Dates = Nature’s Caramel Magic: Soft, sticky, and packed with deep caramel flavor, Medjool dates make the perfect base for the gooey layer in these bars. If your dates are on the firmer side, soak them in warm water for 10 minutes to help them blend into that ultra-smooth, candy bar-worthy consistency.
Chocolate Melts Fast! Since these bars don’t have any preservatives, the chocolate coating can get melty at room temp. If you want that extra-firm, just-out-of-the-freezer bite, give them a couple of minutes to thaw before digging in.
Make Them Bite-Sized! Want a snackable, pop-in-your-mouth version? Slice them into bite-sized squares before dipping in chocolate for mini Snickers moments on demand.

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