The Best Vegan Snickers

OH MAMA. If you are vegan you don’t have the accessibility of buying a snickers bar in a store, but you DO have the option of making your own! These vegan snickers are decadent, chewy, creamy, and of course peanut buttery. I grew up munching on different chocolate bars on the chairlift with my family at the ski hill. It was probably what my parents bribed me with so that they could enjoy their day of skiing, but hey it worked. They learned quickly that chocolate is the key to my heart. And these dairy free chocolate bars are no different. These creamy and nutty vegan candy bars are the perfect treat to keep stocked up with in your freezer.

Why You’ll Love These Vegan Candy Bars

• These healthy snickers are sweetened with dates. The dates add an extra caramel flavour that you all want in a snickers bar.
• You only need 10 ingredients to whip up these vegan candy bars. They are all ingredients you probably have in your pantry and if not, they are found at most grocery stores!
• The creamy and smooth texture of these dairy free chocolate bars paired with the nutty crunch of each bite makes these vegan snickers pure heaven.

What Is In A Snickers?

I hope you’ve heard of a snickers bar before. But if you haven’t let me break it down for you.

A snickers bar has a nouget base, topped with caramel and peanuts and then completely surrounded by silky smooth chocolate. I’ve made some healthier adjustments with these vegan snickers but the end result is still pretty dynamite.

With these vegan candy bars, the base is almond flour and dates. Add the almond flour and dates to a food processor and blend until a sticky texture has formed. Then, simply press the mixture into an 8×8 pan and pop that in the freezer for at least ten minutes. While the base is setting in the freezer, begin to prepare the middle filling. Add all the filling ingredients into the same food processor (no need to rinse it beforehand). The water is key when processing the filling ingredients as it will thin it out making more of a caramel texture. Spread the filling over the base and place it back in the freezer.

The only part of this process that required heat to be turned on is to melt the chocolate and coconut oil to make a smooth coating for the vegan snickers bars. Once the bars are set and the chocolate is melted, you cut the bars into the desired size and dip them in the chocolate. Place them on a lined baking sheet, and sprinkle some sea salt on top and then pop them in the freezer. Patience is key and then you get a bunch of vegan snickers in your own freezer to munch on.

A Few Tips For Sucess

1. A food processor is a must for this recipe. I find food processors always handle working with dates way better than a high-speed blender.
2. Divide the melted chocolate into a few bowls. This is to stop “chunkies” (for lack of a better word) from the previously dipped bars to get on the current dipped bar. Over time, after more and more bars are dipped in the chocolate some of the base and some of the peanuts may fall off and if you want that smooth chocolate coating to remain smooth, divide the melted chocolate into a few bowls.
3. Patience is key in letting these vegan snickers set. Follow the freezer times so that these vegan candy bars turn out the best they can.

Looking for more sweet treats?

• Vegan Oreo Blizzard
• Vegan Raspberry Bars
• Gooey S’mores Cookies

If you are in the market for a new vegan candy bar that doesn’t require the oven to be turned on- these vegan snickers are it! These dairy free chocolate bars are loaded with velvety date caramel, crunchy peanuts, and a smooth chocolatey outside. You only need 10 ingredients to pull this dessert off and some freezer time set aside. No more weak moments in the grocery check out, eyeing those snicker bars because you will have a batch of vegan snickers sitting in the freezer waiting for you at home.

Print

Vegan Snickers

Prep Time 15 minutes

Total Time 2 hours 15 minutes

Servings 12 bars

Ingredients

base

• 1 cup dates (pits removed)
• 1 cup almond flour

filling

• 1 cup dates (pits removed)
• 4 tbsp peanut butter
• 4-6 tbsp water
• 1 tsp vanilla
• pinch of sea salt
• 1/4 cup chopped peanuts (to place on top of the filling before the chocolate layer)

chocolate coating

• 400 g dark chocolate
• 2 tsp coconut oil

Instructions

• Start by preparing the base. Add the dates (pits removed) and the almond flour to a food processor, process until the base is crumbly but sticks together.
• Evenly press the base into a lined 8×8 pan. Place in the freezer to set for at least 30 minutes.
• Prepare the filling while the base is in the freezer. Add all the base ingredients to the food processor (no need to clean it first). Start with 4 tablespoons of water. Process until smooth. Add 1-2 more tablespoons until the consistency is similar to caramel. It should be smooth and thick but spreads easily.
• After 30 minutes, remove the base from the freezer and add the filling on top. Spread it out evenly with the back of a spoon or a spatula. Top the filling with the chopped peanuts and then place back in the freezer for at least 1 hour (longer is better).
• Once the filling has set, begin to melt the coconut oil and chocolate over low heat in a pot. Once melted, remove the bars from the freezer. Take them out of the 8×8 pan and cut them into your desired size/width.
• Divide the melted chocolate into a few bowls. NOTE: This is to stop "chunkies" (for lack of a better word) from the previously dipped bars to get on the current dipped bar. Over time, after more and more bars are dipped in the chocolate some of the base and some of the peanuts may fall off and if you want that smooth chocolate coating to remain smooth, divide the melted chocolate into a few bowls.
• Taking one bar at a time, add it to the chocolate, using a fork and spoon, coat the entire bar with chocolate. Tap it on the side before removing it from the pot to release any excess chocolate. Place the bar on a lined baking sheet, and sprinkle sea salt on top. Continue this method until all the bars are coated in chocolate. Place back in the freezer for 20-30 minutes to let the chocolate set.
• Store in the freezer.

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