If you’ve ever craved the perfect nostalgic candy bar but want a wholesome, plant-based twist, you’re going to fall head over heels for this Vegan Snickers Bars Recipe. Imagine layers of crumbly peanut base, luscious date caramel, crunchy roasted peanuts, all enveloped in a dreamy coat of rich vegan chocolate. It’s a treat that satisfies every chocolate and peanut lover’s heart while keeping things completely vegan and naturally sweetened. This recipe is not only a delicious indulgence but also a fun and rewarding kitchen adventure you’ll want to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these irresistible Vegan Snickers Bars. Each element plays a key role, whether it’s adding texture, balancing sweetness, or giving that classic Snickers flavor without any dairy or refined sugars.
- 2 cups unsalted peanuts: Roasted and ground, they create the crunchy, nutty base that’s simply essential.
- 10 medjool dates (pitted): These natural sweeteners bring gooey caramel-like richness without any refined sugar.
- ¼ teaspoons Himalayan pink salt: Just the right pinch to enhance all the flavors beautifully.
- ½ cup rice milk (or other non-dairy milk): Helps smooth out the caramel layer with gentle creaminess.
- 1 cup crunchy peanut butter (divided): Adds extra nuttiness and cream to both the caramel and coating layers.
- 1 teaspoon vanilla extract: Infuses the caramel with a warm, comforting flavor.
- ½ teaspoons Himalayan pink salt: Balances the caramel’s sweetness perfectly.
- 1 cup roasted peanuts: For that classic Snickers crunch embedded in the middle layer.
- 9 oz vegan chocolate (for coating): A rich, smooth finish that wraps your bars in chocolatey bliss.
- 1 teaspoon coconut oil (solid, for coating): Helps the chocolate set with a beautiful sheen and perfect snap.
How to Make Vegan Snickers Bars Recipe
Step 1: Prepare the Peanut Base
Start by pulsing the unsalted peanuts in your food processor until they break down into a light, crumbly texture that forms a solid foundation. Adding the salt and half of the medjool dates next brings a subtle sweetness and depth that make the base both flavorful and easy to press into your pan.
Step 2: Line Your Pan and Press the Base
Line a 12 x 3½ inch or 8 x 8 inch pan with parchment paper to create a sling; this helps you lift the bars out easily once set. Press the peanut-date mixture evenly into the bottom of the pan with a spatula, forming the perfect sturdy base that will hold everything together.
Step 3: Blend the Date Caramel
In a high-speed blender, combine the remaining medjool dates, rice milk, half cup of the peanut butter, salt, and vanilla extract. Blend until completely smooth, creating a luscious, creamy caramel that’s naturally sweet and full of rich flavor.
Step 4: Mix and Layer the Caramel
Transfer your caramel into a bowl and stir in the remaining half cup of crunchy peanut butter for added texture and flavor complexity. Gently spread this luscious caramel over the peanut base, creating a thick, indulgent layer that’s just waiting to be topped.
Step 5: Add Roasted Peanuts and Freeze
Sprinkle the roasted peanuts generously over the caramel layer, pressing them lightly into the surface with your spatula. This adds that iconic crunchy surprise in every bite. Pop the entire pan into the freezer for at least 2 hours, or overnight if you can wait, to let everything set perfectly.
Step 6: Cut and Coat With Chocolate
Once firm, lift the slab out using the parchment paper sling and cut into either 18 small or 12 larger bars depending on your craving. Keep them cold in the freezer while you melt the vegan chocolate with coconut oil in a double boiler. Dip each bar fully in the melted chocolate, then place on a parchment-lined rack to set. For a thicker chocolate shell, dip them a second time once the first coat hardens.
How to Serve Vegan Snickers Bars Recipe
Garnishes
Topping your Vegan Snickers Bars with a sprinkle of crushed peanuts or a light drizzle of melted vegan chocolate adds an elegant touch that’s visually appealing and amps up the nutty flavor. A pinch of flaky sea salt on top can also heighten the sweet and salty contrast brilliantly.
Side Dishes
These bars shine as a sweet finish but pair wonderfully alongside a scoop of vegan vanilla ice cream or fresh berries for a refreshing contrast. A hot cup of coffee or herbal tea also complements their richness wonderfully.
Creative Ways to Present
Cut your bars into bite-sized squares for serving at gatherings or arrange them on a tray lined with parchment for a party spread. Wrapping individual bars in wax paper and tying with twine makes for charming homemade gifts everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Snickers Bars in an airtight container in the fridge, where they stay fresh for up to one week. The cool temperature ensures the chocolate remains firm and the layers hold their perfect texture.
Freezing
If you want to make a big batch, these bars freeze wonderfully. Store them in a single layer wrapped in parchment or wax paper inside an airtight container, and they’ll last for up to two months. Let them thaw at room temperature before enjoying.
Reheating
Since these bars are best enjoyed chilled, simply let them come to room temperature for about an hour before eating. Avoid microwaving as it can melt the chocolate unevenly and soften the layers too much.
FAQs
Can I use other nuts instead of peanuts?
Absolutely! While peanuts are classic for this recipe, you can substitute with roasted almonds, cashews, or walnuts for a different twist. Just ensure they are unsalted to control the saltiness of your bars.
Are there alternatives to medjool dates?
Medjool dates are beloved for their caramel flavor and softness, but you can use other soft dried dates or even dried figs if you prefer. Just make sure they’re pitted and soft for easy blending.
What if I don’t have rice milk?
Any non-dairy milk works well here — almond, oat, or soy milk are all great substitutes that will maintain the creamy texture of the caramel layer.
Can I make these bars nut-free?
This recipe heavily relies on nuts for structure and flavor, but you could experiment with sunflower seed butter and seeds if needed. Keep in mind texture and taste might differ from the classic Vegan Snickers Bars Recipe.
How do I get a smooth chocolate coating?
Melting your vegan chocolate gently over a double boiler and adding coconut oil helps it become silky and easy to work with. Make sure to cool the bars in the freezer before dipping for the best set and snap.
Final Thoughts
Trust me when I say this Vegan Snickers Bars Recipe is one you’ll want to keep in your dessert rotation forever. The blend of textures and incredible flavors brings a real sense of indulgence without any guilt. Whether you’re making them for a special occasion, a cozy night in, or just because you deserve a treat, these bars will not disappoint. Dive in, share the joy, and savor every bite!
Print
Vegan Snickers Bars Recipe
- Total Time: 4 hours 25 minutes (includes freezing time)
- Yield: 18 miniature bars or 12 large bars 1x
- Diet: Vegan
Description
These Vegan Snickers Bars are a delicious, plant-based twist on the classic candy bar, featuring a crunchy peanut base, smooth date caramel, roasted peanuts, and a rich vegan chocolate coating. Perfect for satisfying sweet cravings with wholesome, natural ingredients and no refined sugar.
Ingredients
Base
- 2 cups unsalted peanuts
- 10 medjool dates, pitted
- ¼ teaspoon Himalayan pink salt (or sea salt)
Caramel
- 10 medjool dates, pitted
- ½ cup rice milk (or other non-dairy milk)
- 1 cup crunchy peanut butter, divided
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan pink salt (or sea salt)
Topping
- 1 cup roasted peanuts
Coating
- 9 oz vegan chocolate (for coating)
- 1 teaspoon coconut oil (solid, for coating)
Instructions
- Prepare the Base: Blend the 2 cups of unsalted peanuts in a food processor until they form a light crumb. Add 10 pitted medjool dates and ¼ teaspoon Himalayan pink salt, then blend further until the mixture is completely combined and forms a sticky base.
- Form the Base Layer: Line the base and sides of a 12 x 3½-inch or 8 x 8-inch dish with parchment paper, creating a sling to help lift out the bars later. Evenly press the peanut and date mixture into the base of the dish using a spatula.
- Make the Caramel: In a high-speed blender, combine 10 pitted medjool dates, ½ cup rice milk, half of the peanut butter (½ cup), ½ teaspoon Himalayan pink salt, and 1 teaspoon vanilla extract. Blitz until completely smooth to form a creamy caramel.
- Mix the Caramel: Transfer the blended caramel to a bowl and stir in the remaining ½ cup crunchy peanut butter until well combined for a richer caramel texture.
- Assemble the Caramel Layer: Spread the caramel evenly over the peanut base layer with a spatula. Scatter 1 cup roasted peanuts over the caramel and press them gently into the surface to adhere.
- Freeze to Set: Place the layered slab into the freezer for at least 2 hours or overnight if possible, allowing the layers to firm up.
- Cut the Bars: Remove the slab from the dish using the parchment sling and cut into 18 miniature bars or 12 large bars. Return the bars to the freezer while preparing the coating.
- Prepare the Chocolate Coating: Melt 9 oz of vegan chocolate and 1 teaspoon of solid coconut oil together over a double boiler until smooth and glossy.
- Coat the Bars: Dip each bar into the melted chocolate, ensuring it is fully coated. Place the dipped bars on a cooling rack lined with parchment paper to allow the chocolate to set. For a thicker coating, dip the bars a second time.
- Serving and Storage: Store the finished bars in an airtight container in the refrigerator for up to one week, or freeze for up to 2 months. To serve, defrost at room temperature for about one hour.
Notes
- Use unsalted peanuts to control the saltiness of the bars.
- Medjool dates should be soft for easy blending; soak them in warm water if they are too dry.
- You can substitute rice milk with other plant-based milks such as almond or oat milk.
- The peanut butter should be crunchy to add texture; smooth peanut butter will make the caramel less textured.
- Make sure the coconut oil is solid before melting it with the chocolate for proper consistency.
- For a firmer bar, freeze overnight instead of just 2 hours.
- Double dipping the bars in chocolate creates a thicker, more indulgent coating.
- Keep the bars refrigerated or frozen to maintain the texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
