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Vegan Snickers

Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12 bars



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


  • 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

  • 200 g dark chocolate
  • 1 tsp coconut oil


  • 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 8x8 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 8x8 pan and cut them into your desired size/width. 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.