If you’re a long time follower, you know I have a thing for recreating classic candy recipes. My first ever candy creation was these vegan snickers bars. Back when I lived in Brooklyn, I used to sell these locally every week, and hand deliver them to all of my customers while I was finishing up my nutrition degree.
Food truly does bring people together and I’ve always loved sharing good food with others and seeing how they enjoy it just as much as I do.
These candy bars are surprisingly really easy to throw together and require absolutely no baking! They’re a great freezer-treat for when you want something sweet, salty and crunchy.
Here’s what you need to make vegan snickers bars
For the base:
- walnuts
- peanuts
- dates
- salt
For the filling:
- medjool dates
- almond butter
- vanilla extract
- maple syrup
Using a food processor, blend the crust ingredients together and then flatten that mixture into a 9″ baking dish. Rinse out your food processor and add in the filling ingredients to form the creamy date caramel, then spread that over your crust.
They’re finished off with chopped peanuts for an added crunch, and coated in melted dark chocolate chips once they harden.
These vegan snickers bars are rich, flavorful, and a freezer staple!
I always get asked how I coat my candy bars, so I included a time-lapse video at the end of the recipe card for a quick tutorial.
You guys are going to LOVE these bars! Let me know in the comments below if you’ve tried them.
More homemade chocolate bars you may like:
Homemade Peanut Butter Eggs
Vegan Caramel Candy Bars (Vegan Twix)
Homemade Almond Joy (vegan)
Vegan Peanut Butter Cups
Vegan Snickers Bars
Ingredients
Crust
- 1/2 cup walnuts
- 1/2 cup peanuts, unsalted
- 6 medjool dates, pits removed
- 1-2 tbsp water
- 1/4 tsp salt
Date Caramel
- 1 1/2 cups medjool dates, pits removed
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- 2-3 tbsp water, as needed
Topping
- 1/4 cup crushed peanuts
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
Directions
- Starting with your crust, blend together the nuts and salt until fine. Add in the dates and pulse until they’re fully chopped. Add water by the tbsp and blend until a dough forms.
- Press the crust down into a parchment lined 9 x 9 or 8 x 8 baking dish. Set aside.
- Rinse out your blender or food processor, and blend all filling ingredients until smooth. Add more water if needed to help blend. The batter should be somewhat thick. You may need to scrape down the sides of the food processor every minute or so.
- Spread evenly over the crust.
- Top with crushed peanuts, and set in freezer for 4 hours to harden.
- Once frozen, remove from freezer and slice into 18 small bars (two cuts vertically, then 5 cuts horizontally)
- In a medium sized bowl, melt the chocolate chips with the coconut oil in 30 second increments in the microwave, for 2-3 rounds, stirring in between.
- Pour 1-2 tbsp worth of chocolate over the snickers and coat over a cooling rack (see video below)
- Once all are coated, place back in freezer to set for 10 minutes.
- Keep stored in a ziplock or freezer-safe container in the freezer for up to 3 months.
Very delicious, ive made this half a dozen times. I like that theres no coconut oil throughout the layers (only a little in choc top) ive tried many other raw snickers bar recipes and coconut oil dominates the flavour. I actually find the caramel layer makes a generous amount so much so that I am able to make two base batches dividing the caramel between the two. Thank you!
So glad you enjoyed it!