Go Back
no-bake snickerdoodle bars

No-bake Snickerdoodle Bars

No-bake, simple, and oh so creamy snickerdoodle bars. With a creamy, sweet cashew cream topping and a nutty, cinnamon crust.

Course Dessert
Keyword gluten-free, no-bake snickerdoodle bars, vegan
Prep Time 15 minutes
Refrigeration 40 minutes
Total Time 55 minutes
Servings 9 bars
Author Taavi Moore



  • 3 cups oat flour
  • 1 tsp cinnamon
  • ¼ cup applesauce
  • 2 tbsp maple syrup
  • 2 tbsp almond butter or creamy nut butter of choice
  • 1 tsp vanilla extract

Cashew Cream Topping

  • 1 ½ cups soaked, raw cashews
  • ¼ cup + 1 tbsp non-dairy milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract


  1. Line a small (about 6x7") baking dish with parchment paper.

  2. In a high-powered blender or food processor, blend all crust ingredients together. Texture should be moldable. Press into an even layer into the bottom of the baking dish. Refrigerate for 10 min.

  3. While crust is in the fridge, prepare the filling. Pre-soak cashews in boiling water for 20 min. Add to the blender along with milk, maple syrup, and vanilla. Blend until creamy. Pour over the crust and spread into an even layer. Dash over a bit of cinnamon. Freeze for 25 min. until set. Cut into 9 evenly-sized bars.