Vegan Snickers Bars
What tastes better than chocolate and peanut butter? Not many desserts can top the classic duo. But the perfect midnight sweet treat doesn’t have to be full of processed ingredients! These Vegan Snickers Bars come close to the “real thing” but taste even better and more fresh. After chilling the caramel center in the freezer, it’s as simple as dipping the bars into melted chocolate. Store these in the freezer to keep everything firm and crunchy.
While we have another homemade snickers bar recipe that we love, we wanted to also be able to enjoy one that was a bit on the healthier side. This makes it a great treat to bring to gatherings where people may be following different diet types. It also makes it easier to enjoy on a more regular basis!
Dates make up the biggest part of this recipe, lending a natural sweetness to this recipe without a lot of extra sugar. We call that a huge win. Just a pinch of maple syrup and, of course, chocolate is all you need for this easy and delicious vegan dessert.
Vegan Snickers Bars Recipe Tips:
- Replace the peanuts with almonds and almond butter for a different flavor profile or if allergic to peanuts.
- You can also try drizzling the chocolate over the bars instead of dipping for a less chocolate-forward candy bar!
Homemade Vegan Snickers Bars
- 1 cup peanuts
- 1 cup medjool dates, pitted
- 1/4 tsp salt, (don’t add salt if the peanuts you’re using are already salted)
- 1 cup medjool dates, pitted
- 1/2 - 3/4 cup unsweetened almond milk
- 1 cup creamy peanut butter
- 1 tsp vanilla
- pinch of sea salt
- 1 cup roasted peanuts
- 1 bag chocolate chips, vegan-friendly
- 1 tbsp coconut oil
- Food processor
- Double boiler
- Line an 8x8 baking dish with parchment paper and set aside.
- Make the base by combining the penautes, dates, and salt into a food processor. Pulse until you reach a sticky, dough-like consistency. Pour the mixture into the lined baking dish and press to spread evenly.
- Make the filling by adding the dates, ¼ cup of the almond milk, peanut butter, vanilla, maple syrup, and a pinch of salt. Pulse until you begin to reach a smooth consistency. Add ¼ cup more of almond milk until you reach a thick, caramel-like consistency. If needed, add another ¼ cup almond milk to reach desired consistency.
- Pour the caramel layer over the base and spread evenly. Sprinkle the 1 cup of peanuts over the caramel and lightly press them into the caramel. Cover and place in the freezer for about 2 hours.
- Once the 2 hours is up, take the bars out of the freezer and pull them out of the baking dish with the parchment paper.
- Heat the chocolate and coconut oil in a double boiler until melted. Let cool.
- While the chocolate is cooling, cut the bars into desired shapes and sizes.
- Line a large baking sheet with more parchment paper.
- Dip the cut snicker bars into the chocolate. Let any excess chocolate drip off before placing onto the lined baking sheet. Repeat with remaining pieces.
- Place into the freezer for another 10 minutes to harden. Serve immediately and store covered in the freezer!