No-Bake Vegan Snickers Bars

These vegan snickers bars are no-bake, super simple to make, and oh so delicious. This recipe only requires 9 simple ingredients. Vegan + gluten-free.

Similar to traditional Snickers bars, this vegan recipe contains a gooey, sweet caramel that pulls apart when bitten into it. Not to be dramatic, but this recipe will knock you off your feet.

no-bake vegan snickers bars

I’m obsessed with this recipe and can’t stop eating these bars. Forget store-bought candy bars when you can make your own!

These No-Bake Vegan Snickers Bars are simple to make, only require 9 ingredients, and are ready in no time.

These bars would be great crumbled up on top of non-dairy ice cream, added to yogurt bowls, or eaten as is. I highly support the 1st choice.

no-bake snickers bars

How to Make No-Bake Vegan Snickers Bars:

This is a simple, fuss-free recipe.

Coconut Caramel

  1. Start by preparing the caramel, preferably a day ahead. In a small saucepan over medium heat, whisk together the coconut milk and brown sugar. Bring mixture to a low boil, then reduce heat and simmer, occasionally stirring to prevent burning on the bottom. Simmer for 25-30 minutes until the caramel has thickened and coats the back of a spoon. Take off the heat and whisk in the remaining ingredients.
  2. Remember: The caramel will continue to thicken as it cools.
  3. Pour caramel into a small jar and secure with a lid. Refrigerate while preparing the rest of the snickers bars.

Snickers Bars

  1. Line a loaf tin with parchment paper.
  2. Add the soaked dates and 4 tbsp of water to a high-powered blender. Blend until a paste forms, adding a tbsp of water at a time, if needed. Transfer date paste to a food processor. Add the oat flour and pulse until the mixture starts to form a dough. Add dough to the loaf tin. Use your hands to press the dough into an even layer.
  3. Pour 1/2 cup caramel over the dough. Spread into an even layer. Add the peanuts on top of the caramel in a single layer. Transfer bars to the freezer and allow them to set for 30 minutes.
  4. Add chocolate and coconut oil to a microwave-safe bowl. Melt in 30-second intervals.
  5. Cut snickers bars into 6 rectangles. Transfer to a cooling rack that’s stacked on top of a baking sheet. Using a fork, dunk the snickers bars into the melted chocolate and coat the bar on all sides. Gently smooth over the top with a back of a spoon before transferring back to the cooling rack. Repeat with remaining bars. (Optional): Sprinkle over flaky sea salt.
  6. Transfer back to the freezer to set for 20 minutes. Store bars in an airtight container in the freezer for up to 3 months.
no-bake vegan snickers bars
no-bake vegan snickers bars

Your Questions Answered:

Is there a substitute for the caramel? Yes! Alternatively, you can make this date caramel.

What if I am allergic to peanuts? Feel free to sub the peanuts with any nut of your choice! Some good options would be chopped hazelnuts, pecans, cashews, or almonds.

How do I store these snickers bars? Store the bars in an airtight container in the freezer for up to 3 months, although I am sure they won’t last that long 😉

Feel free to ask any more questions!

If you’re looking for more no-bake desserts, you’ll also love these No-Bake Vegan Samoa Cookies, these Chocolate Peanut Butter Crunch Bars, and these Double Chocolate Coconut Date Bars.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!


0 from 0 votes
no-bake vegan snickers bars
No-Bake Vegan Snickers Bars
Prep Time
1 hr 10 mins
Total Time
1 hr 10 mins
 

These vegan snickers bars are no-bake, super simple to make, and oh so delicious. This recipe only requires 9 simple ingredients. Vegan + gluten-free.

Course: Dessert
Keyword: dessert recipe, no-bake vegan snickers bars
Servings: 6 bars
Author: Taavi Moore
Ingredients
Coconut Caramel
  • One-14 oz. can full-fat coconut milk
  • ½ cup (97g) brown sugar
  • 1 tbsp coconut oil
  • 2 tsp vanilla extract
  • ¼ tsp salt
Snickers Bars
  • 5 pitted medjool dates, soaked in boiling water for 20 minutes then drained.
  • 4-5 tbsp water
  • 1 cup (93g) oat flour
  • cup raw peanuts
  • 2 cups dark chocolate
  • 1 tsp coconut oil
  • Flaky sea salt
Instructions
Coconut Caramel
  1. Start by preparing the caramel, preferably a day ahead. In a small saucepan over medium heat, whisk together the coconut milk and brown sugar. Bring mixture to a low boil, then reduce heat and simmer, occasionally stirring to prevent burning on the bottom. Simmer for 25-30 minutes until the caramel has thickened and coats the back of a spoon. Take off the heat and whisk in the remaining ingredients.

  2. Remember: The caramel will continue to thicken as it cools.

  3. Pour caramel into a small jar and secure with a lid. Refrigerate while preparing the rest of the snickers bars. 

Snickers Bars
  1. Line a loaf tin with parchment paper. 

  2. Add the soaked dates and 4 tbsp of water to a high-powered blender. Blend until a paste forms, adding a tbsp of water at a time, if needed. Transfer date paste to a food processor. Add the oat flour and pulse until the mixture starts to form a dough. Add dough to the loaf tin. Use your hands to press the dough into an even layer. 

  3. Pour 1/2 cup caramel over the dough. Spread into an even layer. Add the peanuts on top of the caramel in a single layer. Transfer bars to the freezer and allow them to set for 30 minutes. 

  4. Add chocolate and coconut oil to a microwave-safe bowl. Melt in 30-second intervals.

  5. Cut snickers bars into 6 rectangles. Transfer to a cooling rack that's stacked on top of a baking sheet. Using a fork, dunk the snickers bars into the melted chocolate and coat the bar on all sides. Gently smooth over the top with a back of a spoon before transferring back to the cooling rack. Repeat with remaining bars. (Optional): Sprinkle over flaky sea salt. 

  6. Transfer back to the freezer to set for 20 minutes. Store bars in an airtight container in the freezer for up to 3 months. 

Recipe Notes

Substitutions: Brown sugar can be substituted for coconut sugar. Peanuts can be substituted for any nut of choice. 

Storage: Store bars in an airtight container in the freezer for up to 3 months. 

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6 Comments

  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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