Homemade Vegan Snickers Bars

Enjoy a healthy version of the classic candy bar - minus the guilt!

Course Christmas, Dessert, desserts, Snack, snacks

Prep Time 30

Chill Time 2

Total Time 2 30

Servings servings

Calories 351

Author Lindsay Viker

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!