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
Scale
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
