Vegan Snickers Bar Recipe | EASY AND DELICIOUS!

Yes you heard it right….A vegan snickers bar recipe! I was so pumped to share this recipe with all of you, because it is so amazingly good! What’s better then chocolate and caramel?!

I have seen tons of vegan snickers bar recipes out there, but all of them were the same. I have never been a huge fan of date caramel, which is essentially dates and water blended up into a paste. I know it’s a healthier route when making vegan treats, but I wanted to get that real snickers bar taste. So I went on the handy dandy internet and searched up a real vegan caramel recipe and I came across, “PALEO CARAMEL SAUCE” by It was the perfect caramel recipe, super sticky, sweet, and relatively healthy ingrediants. 

Real snickers bar have that gooey and sweet caramel that pulls apart when you bite into it and that was exactly what I needed. Trust me…this recipe does just that.


What I love about this recipe is that its 10x healthier than your traditional snickers bar.

I think that the caramel recipe I found pairs perfect with the sweet and crumbly crust I made and the decadent chocolate shell. 


It is 100% gluten-free, refined sugar free, low fat & dairy-free!

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Vegan Snickers Bar Recipe 

By: healthienut   Makes: 12 bars 



Nougat Layer

  • 1 cup almond flour 
  • 1/4 cup coconut flour
  • 10 dates 

Caramel Layer (recipe from

  • 1 14-oz. can full-fat coconut milk
  • ½ cup coconut sugar
  • ½ vanilla bean, split or 2 teaspoons vanilla extract
  • 1 tablespoon coconut oil
  • ½ teaspoon salt 
  • 1/4 cup peanuts 

Chocolate Layer

  • 2 cups vegan chocolate chips 
  • 1 tablespoon coconut oil



  1. Line a 8×6 inch baking dish with parchment paper (secure it by spreading coconut oil on it before hand).
  2. Prepare the caramel ahead of time so it can sit at room temperature and thicken. Recipe found on:
  3. Combine the noughat ingrediants in a food processor and process until it forms a sticky dough. You may need to add a bit of water to get it more sticky. 
  4. Spread the nougat layer on the bottom of the baking dish evenly. 
  5. Pour over the caramel onto the nougat layer and spread evenly. It may be a little sticky, but it should be spreadable. 
  6. Line up the peanuts in rows, one by one on top of the caramel. It may take a little while, but it insures an even layer of peanuts. Freeze bars, covering with foil, for about 2 hours or until caramel has hardened a bit. 
  7. Take the bars out of the freezer and start preparing your chocolate layer. Melt chocolate chips and coconut oil in a double broiler over low-medium heat on the stovetop. 
  8. Cut bars until small rectangles (see pictures above for size) and place them on a cookie cooling rack. Place a few paper towels under the cooling don’t want chocolate all over your counter!
  9. Pour chocolate over each bar until completely covered. Let bars sit for about 15 min. until chocolate hardens. You can enjoy it right away or freeze it for another 20 min. to get the chocolate even more firm. Enjoy!


  1. October 30, 2016 / 10:11 pm

    Omg this looks so good!

  2. October 31, 2016 / 1:22 am

    No it isn’t cooked, I have read some places that it is fine to eat raw and other places it’s not. Should I just toast it a bit in the oven or??

    • October 31, 2016 / 1:23 am

      I’ll change the ingredients to 2x the amount of almond flour 🙂 thanks for the comment lol

    • October 31, 2016 / 1:27 am

      Buckwheat and quinoa flour is okay to eat raw but not rice, it’s better to cook it

      • October 31, 2016 / 2:14 am

        Yeah I know I fixed it

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